Preheat oven to 350˚F. Cut 4-inch circles from the pie crust rounds and transfer to a tartlet pan; you need 4 rounds for this recipe. Gently press the bottom and sides into a 3-inch tart pan and crimp the edges with a fork. Bake for 8 to 10 minutes; the shells will be slightly undercooked. Set aside.
Rub the sweet potatoes with the vegetable oil and bake in the oven for about 1 hour, until they are tender. Peel the potatoes and put them in a large bowl with the butter. Beat with an electric mixer until smooth.
Add the brown sugar, corn syrup, ginger, cinnamon, nutmeg, cloves, vanilla, salt, cream, and eggs. Beat 30 more seconds, the mixture should be smooth. If there are lumps in the mixture, it can be strained though a colander before pouring in the tart shells. Pour the batter into the tartlet shells and bake until the center is set and the tartlets are golden brown, about 25 to 30 minutes. Serve warm.
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