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Roasted Sweet Potato with preserved lemon and olive

The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper roast, and a finish of fresh herbs.

4.7 from 2,487 cooks

Prep30 min

Cook20 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the preserved lemon and olive 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.

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