protein-packed sweet potato boats 💪 these are endlessly customizable so stay inside, keep warm, and use what you’ve got! serves 2-4 2 medium sweet potatoes (10 to 12 ounces each) 1 tablespoon olive oil 1 1/2 teaspoons kosher salt, divided Freshly ground black pepper 1 (15.5 oz can) black or pinto beans, drained and rinsed 1/2 cup cottage cheese 4 ounces cheddar, pepper jack, or monterey jack cheese, grated (1 cup), divided 1/4 cup chopped fresh cilantro, plus more for serving 1 teaspoon each ground cumin, smoked paprika, and garlic powder Hot sauce, if desired Diced avocado, lime wedges, and roasted pepitas, for serving Heat oven to 425°F. Slice potatoes in half lengthwise, rub with oil, and season with 1/2 teaspoon salt and several grinds pepper. Place cut side down on baking sheet. Roast until very tender, 25 to 30 min. Meanwhile, stir together beans, cottage cheese, half of grated cheese, all the spices, remaining 1 teaspoon salt, several grinds pepper, and a few dashes hot sauce (if using). Let potatoes cool slightly, then scoop out flesh and transfer to bowl. Stir to combine and season with more salt to taste. Increase oven to broil. Sprinkle half the remaining cheese into sweet potato skins; broil until cheese is melted and skins are crispy, ~2 min. Divide mixture between boats (you won’t use it all - use leftovers for quesadillas!) and top with remaining cheese. Broil until filling is warmed through and cheese is melted, 2-4 min. Top with avocado, cilantro, squeeze of lime juice, pepitas, and more hot sauce. #highproteinvegetarian #sweetpotatoesrecipe #cottagecheeserecipe