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Sweet potato salad with buttermilk dressing
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your Christmas spread with a sweet potato salad featuring roasted pecans, crispy bacon, and herbed buttermilk dressing.
Ingredients:
  • 1 large gold sweet potato, peeled, halved crossways, thickly sliced
  • 9.20 gm olive oil
  • 60g pecan
  • 28.60 gm honey
  • 4 streaky bacon rashers, cut into 1cm-thick strips
  • 60ml buttermilk
  • 19.80 gm mayonnaise
  • 40.00 ml chives, finely chopped
  • 11.80 gm wholegrain mustard
  • 1 red oak leaf lettuce, leaves separated
Instructions:
  • Preheat the oven to 180C. Line a baking tray with baking paper. Spread sweet potato on the tray, drizzle with oil, season, and roast for 25-30 mins until light golden and tender, turning occasionally. Let it cool slightly before serving.
  • Prepare a baking tray by lining it with baking paper. Mix pecans and honey in a bowl, then spread them out in a single layer on the lined tray. Bake for 5 minutes, or until the pecans are lightly toasted and caramelized.
  • Fry the bacon in a pan over medium heat, stirring occasionally, until crispy, for about 5 minutes. Then, place it on a plate lined with paper towel to absorb excess grease.
  • Mix together the buttermilk, mayonnaise, chives, and mustard in a small bowl, then season to your liking.
  • Combine the lettuce, sweet potato, pecans, and bacon in a bowl, toss together, then transfer to a serving platter. Drizzle with the buttermilk dressing.

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