Ingredients

• 3 medium sweet potatoes
• 1 tablespoon olive oil
• 1 1/2 t kosher salt, divided
• 1 cup Kemps® cottage cheese
• 1 can black beans, rinsed and drained
• 1/2 cup Mexican-blend cheese
• 1/4 cup chopped cilantro, plus extra to serve
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• Limes and toasted pepitas to serve

How to

1. Preheat oven to 400 degrees
2. Cut each sweet potato in half lengthwise
3. Coat sweet potato halves in olive oil, sprinkle with 1 teaspoon salt, and place on foil-lined baking sheet cut side down
4. Bake for 25-30 minutes, until fork tender
5. Let potatoes cool just until you can handle them
6. Use a spoon to scoop out most of the flesh from each potato and add to a large bowl, placing sweet potato skins back on the baking sheet as you go
7. Add cottage cheese, black beans, Mexican cheese, cilantro, spices, and remaining 1/2 teaspoon salt to the sweet potato bowl and mix everything together, breaking up the sweet potato chunks as you go
8. Fill each sweet potato boat with some of the cottage cheese mixture and return baking sheet to oven for about 10 minutes until filling is heated though and cheese is melted
9. Serve boats with lime wedges, more cilantro, and toasted pepitas
10. Save any extra filling to use in burritos or quesadillas!