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Sweet Potato Dip With Toasted Pecans And Bacon

Sweet Potato Dip With Toasted Pecans And Bacon
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The Sweet Potato Dip With Toasted Pecans and Bacon recipe is the perfect side dish during the fall season featuring Lundberg Smoky Maple Rice Chips. If you want to make the dish vegetarian, the bacon can be replaced with sun-dried tomatoes.Recipe courtesy of Lundberg Family Farms.
Servings
8
servings
Ingredients
  • 1 1/2 pounds sweet potatoes, peeled and cubed
  • 2 shallots, quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 3 slices bacon, cooked, cooled, and crumbled
  • 2 tablespoon toasted chopped pecans
  • 2 tablespoon toasted chopped pecans
  • 1 bag (6 ounces or 170 grams) lundberg smoky maple rice chips
Directions
  1. Preheat oven to 375 degrees F.
  2. In bowl, toss together sweet potatoes, shallots, garlic, oil, thyme, cumin, salt, and pepper. Spread on parchment paper–lined baking sheet; bake for 25–30 minutes or until sweet potatoes are tender.
  3. Transfer to food processor along with sour cream; purée until smooth. Stir in 2 tablespoons of the crumbled bacon. Transfer to serving dish and top with remaining bacon, toasted pecans, and green onion. Serve warm with Lundberg Smoky Maple Rice Chips.
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