Ingredients
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3 lbs sweet potatoes, peeled and cut into 1-inch cubes
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2 inches fresh ginger, peeled and minced (2-inch x 1-inch)
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1 onion, chopped
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1 stalk lemongrass, outer leaves discarded, stalk cut in half lengthwise (available in Asian groceries)
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1 tablespoon sesame oil
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1 1/2 teaspoons tamarind paste (available in Asian grocery stores)
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1/4 cup plum wine vinegar (available in Asian grocery stores)
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1/4 cup soy sauce
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1 lemon, zest only, grated
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salt and pepper
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2 cups orange juice
Instructions
- Place all ingredients in a crock pot insert. Cover and cook on high for 4-5 hours or until potatoes are tender.
- Discard lemongrass.
- Season with salt and pepper if needed.
- Transfer potatoes to a warm serving bowl or platter and keep warm.
- Pour the cooking liquid int a sauce pan and reduce by half over high heat (it will be syrupy).
- Pour the syrup over the potatoes and serve.