In New Zealand, (where I'm from) we have a variety of sweet potatoes called Kumera. Similar to sweet potato abroad, the kind that I tend to use most often, have a deep purple skin and white flesh. When cubed and roasted, and tossed within a salad, the contrasting colour way is vibrant and pleasing to the eye. Bacon and sweet potato are one of my favourite combinations, but when teamed with grainy mustard the duo are heightened to a whole other level. Finished off tossed with spring onions (scallions) and dolloped with a spoon full of zingy yoghurt dressing, and paired with grilled chicken or a rear steak, this warm salad is one I find creating again, and again. —Lauren Matilda Matthews
Toss with olive oil and season with freshly ground sea salt and pepper and roast in a 200 degree Celsius preheated oven for approximately 25 minutes, tossing regularly until tender on the inside and golden and crisp on the outside.
Once bacon and sweet potato are both cooked and golden, remove from oven and let cool slightly.
In a small bowl mix greek yoghurt with the rind and juice of one lemon, season with salt and pepper.
To serve, spoon salad on to separate plates and garnish with the tangy lemon yoghurt.