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Preheat oven to 400°F.
Add the peeled, chopped sweet potatoes, onion, and garlic cloves to an oven safe tray. Drizzle with olive oil and season with smoked paprika, chili powder, cumin, salt, and pepper. Toss to coat evenly.
Roast for 55-60 mins until tender and caramelized.
Transfer everything to a blender or pot. Add bone broth, chipotle pepper(s), tomato paste, cottage cheese (or tofu), and lime juice. Blend until completely smooth and creamy.
Taste and adjust with more salt, lime juice, or chipotle if needed. Salt is KEY here. And if you want to water it down a bit, start with ½ cup water and slowly work your way to 1 cup. It depends how thick you want it.
Pour into bowls, top with a swirl of Greek yogurt, a drizzle of chili oil, crumbled feta or cotija, and lots of fresh cilantro.