Preheat the oven to 425F. In a food processor add turkey, sweet potato, yukon gold, vegetable broth, and olive oil. Pulse until a thick mixture forms with visible strips and chunks of turkey. Add salt and pepper to taste.
Place breadcrumbs, flour, and egg in three separate shallow bowls. Add paprika to the breadcrumbs and toss to combine.
With lightly floured hands take a 1 1/2 tablespoon ball of turkey mixture and roll in flour. Carefully dip ball into egg wash and roll into bread crumbs.
Slightly flatten ball and place on an oiled baking sheet (or one fitted with a nonstick mat). Continue this process until all the turkey mixture has been floured, washed, and dipped into croquettes.
Spray tops of croquettes generously with olive oil and transfer to oven. Bake for 15 minutes, or until croquettes are golden brown and fragrant. Garnish with finely chopped parsley.