Preheat oven to 400°F. Pierce sweet potato with a fork and bake 45–50 minutes, or microwave 6–10 minutes until soft. Let cool, peel, and mash until smooth.

Cook lentils: add to a saucepan with vegetable broth and bring to a boil. Reduce heat, cover, and simmer 15 minutes until liquid is almost absorbed. Remove from heat and rest, covered, for 10 minutes.

Combine mashed sweet potato, cooked lentils, paprika, onion powder, garlic powder, panko, and optional salt in a bowl. Mix well with hands or a spoon.

Form into approximately 18 small croquettes, about 2 inches long and 1 inch thick. Place on a parchment-lined baking sheet.

Brush or spray lightly with olive oil over the tops.

Bake at 400°F for 15–20 minutes, flipping halfway through, until golden and slightly crispy on the outside. Cool slightly before serving.