Preheat the oven to 200C/400F/Gas mark 6.
Place the sweet potato slices in a frying pan with enough boiling water to cover. Parboil for 5-6 minutes, then drain and set aside.
Place the flour, two-thirds of the butter and the almonds in a food processor and pulse until the mixture resembles breadcrumbs. Add the eggs and, with the motor running, add enough water to bind the mixture into a pastry.
Tip the dough out onto a floured surface and knead until smooth, adding more flour if the dough is too wet. Split the dough in half and shape into two balls, then flatten out roughly into circles large enough to fit over two ovenproof blini pans or small frying pans.
Divide the remaining butter between two blini pans, and sprinkle the brown sugar evenly over both pans. Gently heat and once the butter starts to foam, add the parboiled potato slices and then top each pan with a disc of pastry, tucking the pastry in at the edges of the pan.
Place the pan into the oven for 8-10 minutes, or until risen and golden-brown. Carefully place a large plate over one pan, then invert the tarte tatin onto the plate. Repeat with the other pan.
To serve, dust each tarte tatin with icing sugar and drizzle with cream.
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