Ingredients
3 lb. 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 Tbs. sesame oil
1 1/2 tsp. tamarind paste
1/4 C. rice wine vinegar
1/4 C. light soy sauce
2 C. orange juice
1 finely grated lemon, zested
1 pinch ground red pepper, to taste
Directions
Place ingredients into crock pot. 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 crock pot into a sauté pan and reduce until it gets thick and syrupy, then pour over potatoes; serve.
Source: Recipe4living
3 lb. 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 Tbs. sesame oil
1 1/2 tsp. tamarind paste
1/4 C. rice wine vinegar
1/4 C. light soy sauce
2 C. orange juice
1 finely grated lemon, zested
1 pinch ground red pepper, to taste
Directions
Place ingredients into crock pot. 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 crock pot into a sauté pan and reduce until it gets thick and syrupy, then pour over potatoes; serve.
Source: Recipe4living