Sweet Potato Dip with Toasted Pecans and Bacon

Sweet Potato Dip with Toasted Pecans and Bacon


  • 1½ pounds sweet potatoes, peeled and cubed
  • 2 shallots, quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup sour cream
  • 3 slices bacon, cooked, cooled, and crumbled
  • 2 tablespoons toasted chopped pecans
  • 2 tablespoons chopped green onion
  • 1 (6 ounce) bag Lundberg Smoky Maple Rice Chips


  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 Smoky Maple Rice Chips.
  4. Tip: For a vegetarian option, replace bacon with chopped sun-dried tomatoes.


Source: Lundberg

Recipe Management Powered by Zip Recipes Plugin

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.