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1 1⁄2lbsweet potatoes, peeled and cubed
3slices bacon, cooked, cooled and crumbled
2tbsptoasted chopped pecans
2tbspchopped green onion
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 9g||12%|
|Saturated Fat: 3g|
|Trans Fat: 0g|
|Total Carbohydrate: 17g||6%|
|Dietary Fiber: 3g||11%|
- 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.