Peel, cut the sweet potatoes into cubes, and place them in a small saucepan. Add cold water to cover the vegetable, cover saucepan with a lid, and bring a boil. Boil until fork-tender. Drain in a sieve and wait 10 minutes to steam out.
Line a baking sheet covered with parchment paper. Slightly oil the paper with coconut oil. Set aside.
Mash the cooked sweet potato with a potato masher or fork. Measure 1 cup mash sweet potato and place in a mixing bowl.
Add in the remaining ingredients: cooked quinoa, Panko Crumb, nutritional yeast or parmesan, garlic powder, paprika, cumin, salt.
Stir with a spatula, and when the mixture starts to be thick and difficult to stir, use your hands to squeeze ingredients together and form a sticky dough.
Slightly oil hands and roll balls of about 1 tablespoon. Place each ball on the prepared baking sheet. Slightly spray or brush olive oil on top of the balls for extra crispiness.
Bake in the center rack at 400°F (200°C) for 20 minutes, flipping halfway. You can also air fry the quinoa balls. See the instructions above in this post.