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.