Tamarind Sweet Potatoes (Crock Pot)

"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"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
15mins
Ingredients:
11
Serves:
4-6
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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 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
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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.

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Reviews

  1. 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
     
  2. 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.
     
  3. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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