Begin by peeling and cubing one large sweet potato. In a pot of boiling water, add the cubes and cook until they are fork-tender, approximately 10 minutes. Drain and let sit for about 10 minutes.

Scoop out 1 cup of the steamed sweet potatoes into a mixing bowl and mash until smooth and creamy.

Add the cooled cooked quinoa, panko crumbs, nutritional yeast, garlic powder, ground paprika, ground cumin, and salt to the mashed sweet potatoes. Mix until well combined.

Utilize your hands to mix thoroughly, ensuring an even distribution of ingredients. The dough should be slightly sticky.

Lightly oil your hands and scoop out tablespoon-sized portions of the mixture. Roll into balls and place on a parchment-lined baking sheet.

Preheat the air fryer to 400°F (200°C). Arrange quinoa balls in the basket and air fry for 15 minutes, shaking halfway through. Alternatively, bake in a preheated oven at 375°F (190°C) for 20 minutes, flipping halfway.

Remove from the air fryer or oven and let cool for a minute before serving with your favorite dips.