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 onions, 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 lemons, zest only, grated
salt and pepper
2 cups orange juice
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 15 min.