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SideChef
Recipes
Dairy-Free
Colcannon Stuffed Sweet Potatoes

10 INGREDIENTS • 10 STEPS • 1HR 20MINS

Colcannon Stuffed Sweet Potatoes

Recipe
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.
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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.
author_avatar
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).
1HR 20MINS
Total Time
$2.36
Cost Per Serving
Ingredients
Servings
4
us / metric
Sweet Potato
4
Medium Sweet Potatoes
Mashed Potatoes
2 cups
Mashed Potatoes
preferably made in advance or use store-bought mashed potatoes
White Cabbage
1/2
White Cabbage, finely chopped
Leek
1/2 cup
Leek, chopped
Vegan Butter
3 Tbsp
Vegan Butter
Almond Milk
4 Tbsp
Almond Milk
or vegan heavy cream
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Fresh Parsley
to taste
Fresh Parsley
optional
Nutrition Per Serving
VIEW ALL
Calories
419
Fat
18.7 g
Protein
7.6 g
Carbs
59.0 g
Love This Recipe?
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Colcannon Stuffed Sweet Potatoes
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author_avatar
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).

Author's Notes

If you're short on time, you can use pre-made mashed potatoes to simplify the recipe.

Add some cooked bacon or cheese for extra flavor, if desired.
Cooking InstructionsHide images
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.
step 10 Garnish with Fresh Parsley (to taste) if desired, and serve warm.
Tags
Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
British
Shellfish-Free
Kid-Friendly
Dinner
Vegan
Vegetarian
Potatoes
Side Dish
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