Categories: Appetizers

Ingredients

• 2 sweet potatoes
• 4 strips cooked bacon
• 1/2 cup roasted almonds
• 8 ounces cream cheese
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 tablespoon lemon juice
• 1 teaspoon chipotle chili pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 3-5 ounces tuna or crabmeat (optional)
• 1/2 cup breadcrumbs (optional)
• 1 egg (optional)
• 3 cups Cheez-It Chipotle Pepper Zingz
• Pretzel sticks
• Fresh herb leaves (tarragon, marjoram or savory)

Directions

1. Gather ingredients. Peel the sweet potatoes. Wrap them separately in plastic food wrap and microwave each of them for 5 minutes. Remove plastic wrap and cut into cubes.

2. Put sweet potatoes, bacon, almonds, cream cheese, olive oil, garlic, lemon juice, chipotle chili pepper, salt, paprika and black pepper in a food processor. Puree until smooth.

3. If desired, stir in tuna or crabmeat, breadcrumbs and egg. Refrigerate for 1 hour.

4. Preheat oven to 350 degrees F. Crush Cheez-It Chipotle Pepper Zingz crackers and put in a bowl. Roll sweet potato mixture into 2-inch balls and coat with crushed cracker crumbs.

5. Insert the top of a pretzel stick into each sweet potato ball and push down slightly to form a pumpkin shape. Place on a baking sheet lined with aluminum foil and bake for 25 minutes.

6. Add herb leaves next to each pretzel stem.

7. Serve warm and enjoy a spicy bite.

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