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Malaysian Sweet Potatoes
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Has a fruity but nicely Asian sauce that is poured over the potatoes when they get done. Not your everyday stuff.
3 lbs sweet potatoes, peeled and cut into 1 inch cubes
1-1/2 inches fresh ginger,peeled and minced
1 large onion, diced
1 stalk lemongrass, outer leaves removed,and split lengthwise
1 tablespoon sesame oil
1-1/2 teaspoons tamarind paste
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 cups orange juice
1 finely grated lemon, zest of
1 pinch ground red pepper (to taste)
Place ingredients into crockpot. Cover and cook on high for 4 1/2-5 hours or until potatoes are nice and tender.
Remove lemongrass pieces and discard. Season with salt and pepper, if desired.
Remove potatoes and keep warm; pour liquid from crockpot into a saute pan and reduce until it gets thick and syrupy, then pour over potatoes; serve.
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