Moroccan · Side

Slow-cooked Sweet Potato Pilaf with preserved lemon and olive

Our tested Braised Sweet Potato Pilaf: slow-cooked, generous, and balanced with preserved lemon and olive. Serves 6 people with plenty to go around.

4.5 from 1,514 cooks

Prep10 min

Cook40 min

Serves6

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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