Preheat your oven to 400°F. Pierce each sweet potato 6-8 times with a fork and place them directly on the middle oven rack. Roast for 45-55 minutes, until soft and tender when poked with a fork.

While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.

Add frozen mixed vegetables to the skillet and sauté for about 5 minutes, until tender and any moisture has evaporated.

Stir in diced chicken breast, chicken broth, garlic powder, thyme, salt, and pepper. Simmer for 5-7 minutes, letting flavors blend and liquid reduce slightly.

Remove the skillet from heat and gently stir in the blended cottage cheese until creamy and well combined.

When sweet potatoes are finished roasting, carefully remove them from the oven using oven mitts. Slice each potato lengthwise down the center and fluff the insides gently with a fork to create space for filling.

Spoon generous amounts of the chicken filling into each potato, allowing the filling to overflow slightly. Serve hot, garnished with fresh thyme or your favorite herbs.