Peel the sweet potatoes and cut them into chunks. Place in a large pot, cover with water, add 1 teaspoon salt, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain thoroughly and let cool for 5 minutes.

Transfer the cooked sweet potatoes to a large mixing bowl. Mash until smooth using a potato masher or fork, ensuring no large lumps remain.

Mince the garlic cloves finely. Chop the fresh parsley. Add the garlic, parsley, grated parmesan cheese, and flour to the mashed sweet potatoes.

Crack the eggs into the bowl. Add the remaining salt, black pepper, and a pinch of nutmeg. Mix everything together thoroughly until a soft, cohesive dough forms. The mixture should hold together when shaped but remain slightly sticky.

Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil over medium-high heat to 350°F. Test the temperature by dropping a small piece of dough into the oil - it should sizzle immediately and rise to the surface.

While the oil heats, shape the mixture into balls about 1.5 inches in diameter, using about 2 tablespoons of dough for each. Wet your hands slightly to prevent sticking. Place the shaped balls on a parchment-lined plate.

Carefully lower 4-5 balls at a time into the hot oil using a slotted spoon. Do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally with the slotted spoon, until deep golden brown on all sides.

Remove the fried bolinhos with the slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining dough, maintaining the oil temperature between batches.

Serve the bolinhos warm, garnished with additional fresh parsley if desired. Accompany with hot sauce, aioli, or your favorite Brazilian pepper sauce for dipping.