Preheat oven to 350 degrees F. Grease an 8x8 baking dish.

Place the sweetpotatoes on a microwave safe plate. Poke a few holes in each with a fork, then cover with a damp paper towel. Microwave for approximately 6-7 minutes, or until sweetpotatoes are fully tender. Let cool for a few minutes on the plate.

Add the drained chickpeas to a mini food processor bowl or blender cup. Pulse a few times, leaving some texture to the chickpeas. Pour into a large mixing bowl.

In the same food processor bowl or blender cup, add the sweetpotato flesh (discard the skin or save it for another recipe) and cottage cheese. Process until smooth. Pour into the mixing bowl with the chickpeas.

Add the cheddar cheese, hot sauce, light ranch, garlic powder, and onion powder to the mixing bowl with the chickpeas, sweetpotatoes, and cottage cheese. Stir all ingredients together until well combined.

Pour the mixture into the 8x8 dish, spreading evenly. Bake at 350 degrees F for approximately 25-30 minutes, or until dip is hot and bubbly.

Let cool for a few minutes, then garnish with the green onions. Serve warm with vegetables, crackers, or tortilla chips. Enjoy!