Start by cutting the sweet potatoes in 1 inch cubes and add to a medium pot with cold water. Bring to a boil then simmer for 15 minutes or until the potatoes are fork tender. Strain the potatoes and mash them. Set the mashed potatoes aside until completely cooled. (See note)
Mix the cream cheese, 1 egg, and ¼ cup of sugar in a small bowl. (See note)
Take the 10 sheets of graham crackers and crush them until you have crumbs. (See note) Add the crushed graham crackers into a small bowl. Melt the butter and add it to the cracker crumbs. Mix until well combined and set aside. (See note)
Add 1 cup of the mashed sweet potato into a blender. Add the half and half, 1 egg, brown sugar, cinnamon, and nutmeg to the blender. Pulse until all ingredients are combined and the mixture is smooth. (See note)
Preheat the oven to 350 degrees.
Take a muffin tin and line it with the paper muffin liners. Add 1 tablespoon of the graham cracker mixture. Using a finger or shot glass press the crumbs into an even layer in the liner. Bake for 5 minutes. Then let them cool for about 2 minutes before adding the mixtures.
After the crust has cooled add 1 tablespoon of the sweet potato mixture. Then add 1 tablespoon of the cream cheese mixture. Take a toothpick and swirl the 2 mixtures together to create a marbled look. (See note) Bake for 15-18 minutes or until the mixture has set and the center jiggles a little bit. The cooking time may vary depending on your oven.
Once the bites are out of the oven remove them from the muffin tin and place on a cooling rack for about 20 minutes to completely cool. Place the bites in the fridge for at least 1 hour before serving. (See note) Enjoy!