Tamarind Sweet Potatoes (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Recipe source: Slow Cooker Cooking by Lora Brody. Ingredients:
3 lbs sweet potatoes, peeled and cut into 1-inch cubes |
2 inches fresh ginger, peeled and minced (2-inch x 1-inch) |
1 onion, chopped |
1 stalk lemongrass, outer leaves discarded, stalk cut in half lengthwise (available in asian groceries) |
1 tablespoon sesame oil |
1 1/2 teaspoons tamarind paste (available in asian grocery stores) |
1/4 cup plum wine vinegar (available in asian grocery stores) |
1/4 cup soy sauce |
1 lemon, zest only, grated |
salt and pepper |
2 cups orange juice |
Directions:
1. Place all ingredients in a crock pot insert. Cover and cook on high for 4-5 hours or until potatoes are tender.
2. Discard lemongrass.
3. Season with salt and pepper if needed.
4. Transfer potatoes to a warm serving bowl or platter and keep warm.
5. Pour the cooking liquid int a sauce pan and reduce by half over high heat (it will be syrupy).
6. Pour the syrup over the potatoes and serve.
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