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Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.
Drizzle a bit of olive oil onto the sheet pan, then place the sweet potato halves face down. Gently rub them to ensure the bottoms are slightly oiled. Place them in the oven for 25-30 minutes, flipping halfway. They should be fork tender.
While the sweet potatoes bake, prep the veggies. Heat a large sauté pan over medium-high. Add the olive oil, then add the broccoli and onion. Sauté for about 5 minutes, then add a splash of broth. Cover the pan and let the veggies soften for about 4 minutes. Remove the lid and sauté for about 2 more minutes, until the liquid has evaporated. Add a pinch of salt and toss. Set aside to cool for a few minutes.
Add the eggs to a medium bowl with the cottage cheese, veggies, ¼ tsp salt and pepper to taste.
Remove the sweet potatoes from the oven, then use a fork to mash the center and create a "boat" cavity to fill. Use the fork to form a rim about ¼ inch thick. Next, sprinkle with a pinch of salt, then fill the cavity with the egg mixture until it reaches the top of the rim. Top each sweet potato with 2 tbsp shredded cheese. Place the sweet potatoes back in the oven for about 15 minutes.
Top with pepper and chopped parsley, if using.