Sweet potato bubble and squeak

Prep 4 min

Total 1 hour 4 min

Serves 8-12

Chef Randy Feltis deconstructs the classic English bubble and squeak and uses sweet potatoes instead.

sweet potatoes

olive oil

1 nub

butter

2 cups

chopped savoy cabbage

1 cup

chopped leek

1 tbsp

fresh picked thyme

2 tbsp

flax seeds

salt and pepper

Place sweet potatoes on a baking tray and rub with olive oil. Bake at 375F for one hour or until soft to the touch. Remove and let rest.
In a medium sauté pan, heat olive oil and butter and sweat cabbage, leeks and thyme. Remove from heat and let rest.
Gently peel the sweet potatoes and ‎place flesh into a stainless steel bowl. Add a nub of butter, salt and pepper and stir until smooth.
Place in a medium-sized casserole pan and top with leeks and cabbage. Sprinkle with flax seeds and serve.