Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and pierce the sweet potatoes several times with a fork. Bake for 45 minutes, or until they're tender when pierced with a fork. (Colour: the sweet potatoes will turn a deep golden brown; Smell: a lovely, sweet aroma will fill your kitchen; Sound: a soft, hollow sound when you tap them with a fork)

While the sweet potatoes are baking, prepare the filling. In a medium bowl, mix together the cottage cheese, Greek yoghurt, honey, vanilla extract, salt, and pepper. (Texture: the mixture should be smooth and creamy)

Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Slice each sweet potato in half lengthwise and carefully remove some of the flesh to make room for the filling. (Sound: the sweet potatoes will still be warm and slightly yielding)

Divide the cottage cheese mixture among the sweet potatoes, spooning it into the hollowed-out centers. (Texture: the filling should be smooth and creamy, with a delicate sweetness)

Optional: sprinkle chopped fresh herbs, chopped nuts, or shredded carrot on top of the filling. Drizzle with olive oil and sprinkle with cumin, smoked paprika, and a pinch of cayenne pepper (if using). (Colour: the herbs and nuts will add a pop of colour and texture)

Refrigerate or freeze the stuffed sweet potatoes for up to 3 days or 3 months, respectively. Reheat them in the oven or microwave until warm and tender. (Smell: the filling will retain its creamy aroma, and the sweet potatoes will be tender and fluffy)

Enjoy your high-protein cottage cheese stuffed sweet potatoes as a snack, side dish, or main course. (Taste: the combination of sweet potatoes and cottage cheese will provide sustained energy and satisfaction)