Crockpot Malaysian Sweet Potatoes Recipe

Ingredients

3 pounds 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 tbsp. sesame oil

1 1/2 tsp. tamarind paste

1/4 cup rice wine vinegar

1/4 cup light soy sauce

2 cup orange juice

1 grated lemon, zested

1 pinch ground red pepper, to taste

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.