Peel and chop the sweet potato and add it to cold water. Bring the potatoes to a boil and cook for 12-15 minutes, or until fork-tender. Drain and set aside to cool slightly. Place the sweet potatoes back into the pot, add milk or unsalted butter, salt, and pepper, and mash until smooth. Add smoked paprika and ground cumin, if using, and check for seasoning. Set aside.
Grate the vegetables into a bowl. Place a pan over medium-high heat, add spray oil and saute the grated veg for 4-5 minutes or until lightly golden. Remove and let cool.
Add the sautéed, grated vegetables, chicken mince, smoked paprika, dried oregano, and salt and pepper to a bowl. Mix to combine and roll into 20 even-sized meatballs.
Preheat the oven to 200°C (400°F) and bake for 15-16 minutes, or until golden brown. Alternatively, cook them in a pan for 8-10 minutes, or until cooked.
Mix all the garlic yogurt sauce ingredients in a bowl and combine. Pour the sauce into a squeezy bottle and store in the fridge until ready to serve.
Portion into 5x 750ml meal prep containers. Sweet potato mash at the bottom, four meatballs over the top, drizzle with the yogurt sauce, or add once reheated.