Moroccan · Soup

Baked Sweet Potato Chowder

Our tested Baked Sweet Potato Chowder: fragrant, generous, and balanced with ras el hanout. Serves 2 people with plenty to go around.

4.4 from 947 cooks

Prep12 min

Cook60 min

Serves2

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the sweet potato dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Moroccan Members

Moroccan

The kind of Moroccan plate you make on repeat. ras el hanout, a proper stir-fry, and a finish...

35 min · Medium

Moroccan

This Moroccan Crumble leans on preserved lemon and olive to do the heavy lifting. We crisp the...

40 min · Easy

Moroccan

Our tested Crispy Aubergine Bites: aromatic, generous, and balanced with cumin and coriander....

40 min · Easy

Moroccan Members

Moroccan

Weeknight-friendly Turkey Tabbouleh with the ras el hanout we come back to again and again. Big...

40 min · Easy