Prep 10 mins
Cook 5 mins
Posted per request for crock pot recipes using root vegetables - these sweet potatoes are a bit different from the ordinary with a slight sweet/sour flavor with an Asian influence--delicious with chicken. Recipe source: Slow Cooker Cooking by Lora Brody
- 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
- 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.
This was a lovely sweet potato treat. I loved the ease of making this in the crockpot. I cut my potato chunks a little bigger so the 5 hour cooking time was perfect. A nice sweet and sour flavor that is reminiscent of the Orient. I enjoyed the citrus flavor that the tamarind and the lemon grass created. Thank you so much for sharing. Made for Diabetic Tailgate Party.
I really enjoyed these! There were some changes due to availability of ingredients, did not have any plum wine vinegar so I used plum wine itself. I grated the ginger cause I don't like biting into a piece, but love the flavor. It also was done in three hrs, any longer and the potatoes would have turned to mush. I think the next time I make this I will make much larger chunks. When I removed the potatoes, I stirred in a tbls + of cornstarch slurry to thicken. This will be made again. Thanks
After conferring with Ellie, I substituted red wine vinegar for the plum wine vinegar, which unfortunately I couldn't find. Since I was using dried lemongrass, I used more than was indicated in the recipe, but I didn't find this to have much more influence on the taste than I think the lemon peel would have had by itself. The sweet potatoes came out with a lovely, distinctly Asian, sweet-and-sour flavor. Reminiscent of other syrupy sweet potato dishes, but yet with a delightful difference.