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Sweet Potato Dip with Toasted Pecans and Bacon

Quick Information

15 min
Gluten Free



1½ lb sweet potatoes, peeled and cubed

2 shallots, quartered

2 cloves garlic

1 tbsp olive oil

1 tsp dried thyme

½ tsp ground cumin

½ tsp salt

¼ tsp pepper

½ cup sour cream

3 slices bacon, cooked, cooled and crumbled

2 tbsp toasted chopped pecans

2 tbsp chopped green onion

1 bag (6oz/170g) Lundberg Sea Salt Rice Chips


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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Nutritional Facts

Serving Size: 1/8 recipe (116g)

Amount Per Serving

Calories 160

Calories from Fat 80

Total Fat 9g

Saturated Fat 3g

Trans Fat 0g

Cholesterol 20mg

Sodium 300mg

Total Carbohydrate 17g

Dietary Fiber 3g

Sugars 6g

Protein 5g