Ingredients

  • 1
    bag
  • 1 12
    lb
    sweet potatoes, peeled and cubed
  • 2
    shallots, quartered
  • 2
    cloves garlic
  • 1
    tbsp
    olive oil
  • 1
    tsp
    dried thyme
  • 12
    tsp
    ground cumin
  • 12
    tsp
    salt
  • 14
    tsp
    pepper
  • 12
    cups
    sour cream
  • 3
    slices bacon, cooked, cooled and crumbled
  • 2
    tbsp
    toasted chopped pecans
  • 2
    tbsp
    chopped green onion

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%
Total Carbohydrate: 17g 6%
Dietary Fiber: 3g 11%
Sugars: 6g 12%
Protein: 5g 10%

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.

Similar Recipes

Product Sea Salt Rice Chips
Diet Gluten-Free
Dish Appetizers
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