Preheat oven to 350 degrees Fahrenheit and prepare an 11.5 x 17.25 sheet pan (or jelly roll pan) by lining the bottom with parchment paper and lightly spraying the edges with nonstick baking spray.

In a medium-size bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cloves, nutmeg, cinnamon, and ginger).

In a large bowl and using an electric mixer, cream together the butter and both sugars for 3-4 minutes. Add eggs one at a time, beating to incorporate after each addition and scraping down the sides as necessary. Then, add the vanilla extract and sweet potato puree, mixing to combine.

Gradually add the dry ingredients, mixing on low speed after each addition until just incorporated.

Use a spatula to spread the batter evenly in the prepared sheet pan, then bake at 350 degrees for 20 - 24 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached.

Place sheet pan on a wire cooling rack and let the cake cool completely before frosting.

Using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth.

With the mixer on low speed, mix in the powdered sugar one cup at a time, scraping down the sides as necessary, until completely incorporated.

Add a pinch of salt, vanilla extract, and heavy cream, then mix until smooth. If needed, add more cream or powdered sugar until the desired consistency is reached.

Use an offset spatula to spread the frosting evenly on top of the cake. Decorate as desired with sprinkles.