Cook the sweet potatoes: Bring a pot of salted water to a boil. Add the cubed sweet potatoes and simmer until tender, 10–12 minutes. Drain well and let steam-dry for a minute so excess moisture escapes.

Sauté the aromatics: In a skillet, warm 1 tablespoon olive oil over medium heat. Cook the onion with a pinch of salt until soft and translucent, about 5 minutes. Stir in the garlic for 30 seconds until fragrant. Transfer to a large bowl.

Wilt the kale: In the same skillet, add another tablespoon of olive oil and the chopped kale. Cook 2–3 minutes until just wilted and bright green. Remove from heat.

Mash and mix: Mash the drained sweet potatoes until mostly smooth. Add them to the bowl with the onions and garlic. Stir in the wilted kale, eggs, breadcrumbs, Parmesan (if using), smoked paprika, cumin, red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper.

Adjust texture: The mixture should be thick and scoopable, not wet. If it feels loose, add more breadcrumbs a tablespoon at a time. If it’s too stiff, a splash of water or a drizzle of olive oil helps.

Shape the bites: Line a baking sheet with parchment. Scoop tablespoon-sized portions and roll into balls or shape into small patties. You should get about 24–30 bites.

Chill briefly (optional but helpful): Refrigerate the shaped bites for 15–20 minutes to firm them up. This helps them hold their shape during baking.

Bake: Preheat the oven to 400°F (200°C). Lightly brush or spray the bites with olive oil. Bake for 18–22 minutes, turning halfway, until golden and crisp on the edges.

Air fryer option: Preheat to 375°F (190°C). Arrange bites in a single layer and cook 10–12 minutes, shaking the basket halfway, until browned and set.

Serve: Squeeze a little lemon over the bites and serve with your favorite dip. Taste for salt and add a pinch if needed.