Colcannon Stuffed Sweet Potatoes
This comforting dish blends the rich flavors of traditional Irish colcannon with the natural sweetness of baked sweet potatoes. Colcannon, made with creamy mashed potatoes, cabbage, and green onions, is stuffed inside tender roasted sweet potatoes for a hearty and flavorful side or vegetarian main dish. It's a cozy twist on two beloved classics, perfect for St. Patrick's Day or any time you crave a hearty, satisfying meal.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 °F (200 °C)
step 2
Wash and dry the Sweet Potatoes (4). Pierce each sweet potato a few times with a fork. Rub them with a little Olive Oil (1 Tbsp) and place them on a baking sheet.
step 3
Roast for 45-60 minutes, or until soft and fully cooked. Remove from the oven and let cool slightly.
step 4
While the sweet potatoes are roasting, heat a large pan over medium heat. Melt 1 tablespoon of Butter (1 Tbsp) then add the shredded Cabbage (1/2). Sauté for 5-7 minutes, until soft.
step 5
Stir in the chopped Leek (1/2 cup) and cook for another 2 minutes. Remove from heat.
step 6
In a large bowl, mix the Mashed Potatoes (2 cups) with the sautéed cabbage and green onions. Add the remaining Butter (2 Tbsp) and Almond Milk (4 Tbsp) or cream, and season with Salt (to taste) and Ground Black Pepper (to taste) to taste. Stir everything together until smooth and creamy.
step 7
Once the sweet potatoes are cool enough to handle, slice them open lengthwise and gently scoop out some of the flesh, leaving a border around the edges. Mash the scooped-out sweet potato flesh and mix it into the colcannon mixture.
step 8
Spoon the colcannon mixture into each roasted sweet potato, packing it in gently.
step 9
If you prefer a crispy top, return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until golden and bubbly on top.
step 10
Garnish with Fresh Parsley (to taste) if desired, and serve warm.
