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, cilantro, cumin, smoked paprika, garlic powder, half of the grated cheese, remaining 1 teaspoon salt, several grinds pepper, and a few dashes of hot sauce (if using).
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 boats (you won’t use it all — use leftovers for quesadillas!) and top with the remaining cheese. Broil until the filling is warmed through and the cheese is melted, 2 to 4 minutes.
Top with avocado, cilantro, a squeeze of lime juice, pepitas, and more hot sauce.
