In a large bowl mix butter and brown sugar until it becomes sand like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla; mix until smooth.
Add in flour, salt, cinnamon, and nutmeg.
Scoop out inside of sweet potatoes and mash in a medium bowl. Add to flour mixture and blend with mixer.
Roll out refrigerated crusts, divide the dough into 12 4 inch circles. Spray tartlet pan with non stick cooking spray and insert dough circles,pressing to fit tartlets, trimming excess with knive. With ice cream scoop, scoop 1/4 cup of potatoe mixture into each.
Bake for 30 minutes. Once cooled, garnish with whipped cream, and enjoy.