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Tamarind Sweet Potatoes (Crock Pot)

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“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”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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 12 teaspoons tamarind paste (available in Asian grocery stores)
  • 14 cup plum wine vinegar (available in Asian grocery stores)
  • 14 cup soy sauce
  • 1 lemon, zest only, grated
  • salt and pepper
  • 2 cups orange juice

Directions

  1. Place all ingredients in a crock pot insert. Cover and cook on high for 4-5 hours or until potatoes are tender.
  2. Discard lemongrass.
  3. Season with salt and pepper if needed.
  4. Transfer potatoes to a warm serving bowl or platter and keep warm.
  5. Pour the cooking liquid int a sauce pan and reduce by half over high heat (it will be syrupy).
  6. Pour the syrup over the potatoes and serve.

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