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Ingredients

1 large gold sweet potato, peeled, halved crossways, thickly sliced
2 teaspoons olive oil
1/2 cup (60g) pecans
1 tablespoon honey
4 streaky bacon rashers, cut into 1cm-thick strips
1/4 cup (60ml) buttermilk
1 tablespoon mayonnaise
2 tablespoons chives, finely chopped
2 teaspoons wholegrain mustard
1 red oak leaf lettuce, leaves separated

Method

Step 1 Preheat oven to 180C. Line a baking tray with baking paper. Place the sweet potato on the lined tray and drizzle with oil. Toss to lightly coat. Season. Roast, turning occasionally, for 25-30 mins or until light golden and tender. Set aside to cool slightly.
Step 2 Meanwhile, line a baking tray with baking paper. Combine pecans and honey in a bowl. Arrange in a single layer over the lined tray. Bake for 5 mins or until lightly toasted and caramelised.
Step 3 Cook the bacon in a frying pan over medium heat, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Step 4 Combine the buttermilk, mayonnaise, chives and mustard in a small bowl. Season to taste.
Step 5 Place the lettuce, sweet potato, pecans and bacon in a bowl and toss to combine. Transfer to a serving platter. Drizzle with the buttermilk dressing.

Sweet potato salad with buttermilk dressing

How to make Sweet potato salad with buttermilk dressing

Ingredients

Method