Sweet potato salad with buttermilk dressing

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.

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.

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.

Combine the buttermilk, mayonnaise, chives and mustard in a small bowl. Season to taste.

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.