Wash, peel and cube sweet potatoes. Add to a bot of salted, boiling water and cook until soft. Drain potatoes, reserving ¼ cup of potato water.
Add the hot potatoes to a stand mixer (or bowl if using a hand mixer) along with chives, parsley, parmesan cheese, 2-3 tablespoons of potato water and ¾ teaspoon of salt. Mix until smooth, then set aside.
Set up an assembly line of three medium-sized bowls. In the first bowl, mix together the flour, garlic powder, onion powder and ½ teaspoon of salt. In the second bowl, whisk together the eggs and cold water. In the third bowl, combine the panko, ½ cup of parmesan cheese and ½ teaspoon of salt.
Add two tablespoons of canola oil to each rimmed baking sheet and set aside. Preheat the oven to 400°F.
Working in batches, take a tablespoon of potato mixture and roll it into a ball. Roll it in the flour mixture, then egg mixture and finally the panko, making sure the potato is completely coated. If the croquette becomes misshapen while coating it, simply reshape it once it has been coated in the panko mixture. Place each croquette on an oiled baking sheet and repeat until all of the potato mixture has been used.
Bake the croquettes for 30 minutes, flipping them halfway through the cook time to ensure even browning. Serve with a nice salad or cold glass of sparkling wine and enjoy!
