In a medium bowl, mix flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. Set aside.
In bowl of stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Beat in eggs one at a time and then stir in vanilla, sweet potato puree and vegetable oil until combined. Beat in flour mixture alternating with milk.
If you are using a 10" Bundt pan, pour half of the cake batter into prepared pan. Top evenly with cream cheese filling, leaving about a 1" border around pan. Top with remaining cake batter.
Insert a knife into the cake batter and lightly swirl cream cheese filling into the cake. Just swirl a couple of times.
Bake for 55 - 65 minutes, until center is set and toothpick inserted in center comes out clean. Allow cake to cool and invert onto plate.