Sweet potato salad with buttermilk dressing

Cooking Salads Sweet potato salad with buttermilk dressing

Complete your Christmas feast with this delicious sweet potato salad, tossed with golden roasted pecans, crispy bacon and herbed buttermilk dressing.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.
  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.
  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.
  4. Combine the buttermilk, mayonnaise, chives and mustard in a small bowl. Season to taste.
  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.

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

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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