I blend it and have on porridge.
Otherwise, these sweet potato boats are one of my favourite uses for cottage cheese -
INGREDIENTS
2 medium sweet potatoes (10 to 12 ounces each)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt, divided
freshly-ground black pepper
1 (15.5-ounce) can black or pinto beans, drained and rinsed
1/2 cup cottage cheese
1/4 cup chopped fresh coriander leaves and tender stems, plus more for serving
1 teaspoon each ground cumin, smoked paprika, and garlic powder
4 ounces cheddar grated (1 cup), divided
diced avocado, lime wedges, for serving
INSTRUCTIONS
Heat the oven to 425°F. Slice the potatoes in half lengthwise, rub with oil, and season with 1/2 teaspoon salt and several grinds pepper. Place cut side down on a baking sheet. Roast until very tender, 25 to 30 minutes.
Meanwhile, in a large bowl, stir together the beans, cottage cheese, coriander, cumin, smoked paprika, garlic powder, half of the grated cheese, remaining 1 teaspoon salt, several grinds pepper,
Let the potatoes cool slightly, then scoop out the flesh and transfer to the bowl. Stir to combine and season with more salt to taste.
Increase the oven to broil. Sprinkle half of the remaining cheese into the sweet potato skins and broil until the cheese is melted and the skins are crispy, about 2 minutes.
Divide the sweet potato-bean mixture between the boat's and top with the remaining cheese. Grill until the filling is warmed through and the cheese is melted, 2 to 4 minutes.
Top with avocado, coriander, a squeeze of lime juice and season