Twice-Baked Colcannon Sweetpotatoes
Recipe
Ingredients
- 4 medium sweetpotatoes
- 1/2 head cabbage, cut into slices
- 2/3 cup cup heavy cream
- 3 tbsp salted butter
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup grated white Irish cheddar
- 8 slices bacon, chopped
- 5 green onion, sliced
Instructions
- Preheat oven to 400F. Place sweetpotatoes on a baking sheet. Poke a few holes in the top of the sweetpotato with a fork. Bake for 60 minutes. The sweetpotato should be tender and the skin will pull away easily.
- Allow sweetpotatoes to cool for about 10-15 minutes. While sweetpotatoes cool, place cabbage in a microwave safe bowl and add about 1 ½ cups of water to the bowl. Cover and microwave for about 10 minutes, or until tender.
- While the sweetpotatoes and cabbage cook, cook bacon in a skillet until crisp. Transfer to a paper towel lined plate. Chop and save for later. Remove cooked cabbage from the water and chop. Set aside.
- Reduce oven heat to 350F. Cut down the center of the sweetpotato and gently scoop the sweetpotato into a bowl. Scoop carefully so the skin of the sweetpotato is not torn.
- To the sweetpotatoes, add the cabbage, ¾ of the chopped bacon, ½ the green onion, ¾ of the white cheddar, cream, butter, salt, and pepper. Reserve the remaining bacon, onion, and cheese for topping.
- Mash the sweetpotato mixture together. Using a spoon, carefully stuff the sweetpotato skins with the mashed sweetpotato mixture. Top with remaining cheese, bacon, and onion.
- Return to the oven and bake for an additional 10-12 minutes. Serve.
