Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a medium, microwave-safe bowl, use a fork to mash the sweet potatoes. Then, add the brown sugar, cinnamon, and nutmeg. Stir to combine, and microwave for 2 to 3 minutes until the sweet potatoes are warm and the sugar is dissolved. Add the heavy cream, and stir to combine.

Pour the sweet potato mixture into the flour mixture, and use a wooden spoon to mix well. Transfer the dough to a lightly floured work surface. Knead until the dough comes together (it will be slightly sticky).

Use a rolling pin to roll the dough to about an inch thickness. Dip a biscuit cutter into flour, and cut straight down into the dough without twisting. Place the biscuits onto the prepared baking sheet, and bake for 20 to 25 minutes until the tops of the biscuits are golden brown.

Serve warm, and store any leftover in an airtight container for up to 3 days.