Moroccan-Style Stuffed Sweet Potatoes

Very yummy! Was a bit confused with the "slices of preserved lemon", so used too much. Maybe "1/2 preserved lemon", would be clearer to me. Thanks for the nice recipe :).

Do you have a substitute suggestion for preserves lemons? This is not a staple in our home unfortunately.

PUL Team - March 5, 2025, 2:15 p.m.

Hey Meena, you can substitute preserved lemons with a mix of fresh lemon zest and a small amount of salt. If you’d like some extra depth, perhaps you can add a dash of lemon juice or a finely chopped pickled cucumber for a hint of tang and saltiness 🙂

Meena Lak - March 6, 2025, 12:07 p.m.

Thank you for the help! The dish was delicious! I used a bit of lemon zest, lemon juice and some salt. Worked great.

It makes big portions!
Sadly, my preserved lemon was sold while, so I cut four slices (for two servings) but those were probably cut way too big because in the final dish, the taste of preserved lemon was really overpowering over everything else. I want to try it again one day but this time I'll make the thinnest slices possible!

It was delicious! What do you recommend to do with the leftover preserved lemons? We had never used it before, so nice to try new things!

PUL Team - Jan. 24, 2025, 5:59 p.m.

We're so glad I'm enjoyed it, José! Leftover preserved lemons are great in dressings, salads, or as a flavourful addition to grains like quinoa or couscous. You can also use them in stews or as a garnish for roasted veggies. We've also got a 'Tangy Potato Salad' recipe that uses preserved lemons that's (and I may be biased here) super delicious! Worth checking out 🤗

I absolutely loved it! 😍