Preheat the oven to 350°F (175°C).

Prepare a 9x13-inch baking pan by greasing it with cooking spray or butter.

In a large mixing bowl, beat together softened cream cheese and vegetable oil until fluffy, about 2-3 minutes.

Add eggs one at a time, mixing on low speed after each addition, then blend in the vanilla extract.

Gently fold in mashed sweet potatoes until combined.

In a separate bowl, whisk together brown sugar, cinnamon, ginger, and nutmeg. Gradually add to the sweet potato mixture, stirring until fully combined.

Fold in yellow cake mix until no dry streaks remain.

Pour half of the batter into the greased baking pan, spreading evenly.

Dollop half of the cream cheese mixture over the batter, then sprinkle with half of the spice mixture.

Pour the remaining batter over the cream cheese layer and spread it evenly. Repeat the process with the remaining cream cheese mixture and spice mix.

Bake in the preheated oven for 25-30 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the pan for about 10-15 minutes before transferring to a wire rack.

Whisk together powdered sugar, milk, and maple syrup until smooth.

Drizzle the glaze over the cooled cake and let it set before slicing.