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Sweet Potato Dip With Toasted Pecans And Bacon

30
Minutes
8
Servings
160
Calories
Ingredients
-
1bag
-
1 1⁄2lbsweet potatoes, peeled and cubed
-
2shallots, quartered
-
2cloves garlic
-
1tbspolive oil
-
1tspdried thyme
-
1⁄2tspground cumin
-
1⁄2tspsalt
-
1⁄4tsppepper
-
1⁄2cupssour cream
-
3slices bacon, cooked, cooled and crumbled
-
2tbsptoasted chopped pecans
-
2tbspchopped green onion
Nutrition Facts
Nutrition Facts
Serving Size: 116g
Serves: 8
Amount Per Serving | ||
---|---|---|
Calories: | 160 | |
% Daily Value* | ||
Total Fat: 9g | 12% | |
Saturated Fat: 3g | ||
Trans Fat: 0g | ||
Cholesterol: 20mg | 7% | |
Sodium: 300mg | 13% | |
Total Carbohydrate: 17g | 6% | |
Dietary Fiber: 3g | 11% | |
Sugars: 6g | 12% | |
Protein: 5g | 10% |
Instructions
- 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.
- 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.
- Serve warm with Lundberg Sea Salt Rice Chips.
- Tip: For a vegetarian option, replace bacon with chopped sun-dried tomatoes.
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