Ingredients

• 1

  bag
  Sea Salt Rice Chips suggested substitutions
• 1 ¹⁄₂

  lb
  sweet potatoes, peeled and cubed
• 2
  shallots, quartered
• 2
  cloves garlic
• 1

  tbsp
  olive oil
• 1

  tsp
  dried thyme
• ¹⁄₂

  tsp
  ground cumin
• ¹⁄₂

  tsp
  salt
• ¹⁄₄

  tsp
  pepper
• ¹⁄₂

  cups
  sour cream
• 3
  slices bacon, cooked, cooled and crumbled
• 2

  tbsp
  toasted chopped pecans
• 2

  tbsp
  chopped green onion

Instructions

1. In bowl, toss together sweet potatoes, shallots, garlic, oil, thyme, cumin, salt and pepper. Spread on parchment paper–lined baking sheet; bake in preheated 375°F oven for 25 to 30 minutes or until sweet potatoes are tender.
2. Transfer to food processor along with sour cream; purée until smooth. Stir in 2 tbsp of the crumbled bacon. Transfer to serving dish and top with remaining bacon, toasted pecans and green onion.
3. Serve warm with Lundberg Sea Salt Rice Chips.
4. Tip: For a vegetarian option, replace bacon with chopped sun-dried tomatoes.