Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place sweet potatoes on one of the prepared baking sheets and bake for 40-50 minutes or until tender and cooked through.
Spread the garlic, shallots and tomatoes evenly on the second baking sheet and drizzle over 2 tablespoons olive oil. Season with salt and pepper then roast for 20-25 minutes or until tomatoes are jammy.
Remove tomatoes from the oven and transfer to a blender with 2 tablespoons red wine vinegar, tomato paste and almonds. Puree until smooth.
In a small bowl, whisk to combine parsley, 1 tablespoon red wine vinegar, 1/3 cup olive oil and salt and pepper to taste.
To serve place sweet potato on a plate or serving platter and make a cut through the center of each. Open the tops and use a fork to lightly mash the potatoes. Spoon over a portion of the tomato sauce, add a dollop of cottage cheese and a drizzle of parsley sauce.