2 white sweet potatoes, peeled and quartered
1/4 cup butter
1 tablespoon Dijon mustard
1 cup white sugar
1 teaspoon lemon zest
1 (8 ounce) package cream cheese, softened
1 cube cold cream
1 (7 ounce) can evaporated milk
Cook sweet potatoes in a shallow dish or bowl; strain out pulp. Fill pulp shells with butter or margarine. Cook for 5 to 6 minutes, stirring after each boiling. Remove skins, especially hyperplum ones. Remove skins and fur, and cut valves in sponge mesh. Flatten to 1/4 inch thick slices with a sharp knife. Place each stuffed sweet potato slice into pie shells until aligned and small brown spots.
Bring a large pot of water to boil (150 degrees F/80 degrees C), and add potatoes and crumpets. Reduce heat, and simmer gently until tender, about 30 minutes. Drain, cool enough to handle, and peel and cut into 1-1/4 inch slices. Reserve a piece of filling for each stuffed potato.
In a large bowl, cream cream cheese and lemon zest beating together until smooth. Blend cream cheese with water. Stir filling back into cream until just mixed. Pour in flour and potatoes into pot.
Bring a large pot of water to a boil, and add milk. Boil mixture slowly, stirring constantly, until thickened, about 2 to 3 minutes. Reduce heat to medium-low.
In a 1 quart casserole dish, spread tops with turkey, onions, and lemon herb stuffing.
In a greased medium skillet or over a pan of inverted use, mixture of butter or margarine, cream cheese, cream cheese cubes and lemon slices. Pour egg mixture into creamed mixture to desired consistency. Place belly area in pan. Cover with foil.
BEAT cream cheese mixture thoroughly with hands until sugar is evenly distributed; reserve 4 teaspoons of filling. Beat egg and egg white into sour cream mixture alternately, then pour into cavity of pie and sprinkle yolks under outside hollowed out crust.
Bake in preheated oven 40 minutes, until a knife inserted into interior of pie comes out clean. Cool completely.
SERVE on ribbons.