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Nutrition Facts
Serving Size 1 (524g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/2 inches fresh ginger 1 stalk lemongrass 1/4 cup rice wine vinegar 1 lemons, zest of
Calories 408
Calories from Fat 35		(8%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1215mg		50%
Potassium 1496mg		42%
Total Carbohydrate 86.9g		28%
	Dietary Fiber 11.2g	44%
	Sugars 27.1g
Protein 8.5g		17%
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Crock Pot Malaysian Sweet Potatoes

Recipe #42836 | 5¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sue L
Oct 10, 2002

Has a fruity but nicely Asian sauce that is poured over the potatoes when they get done. Not your everyday stuff.

SERVES 4 -6 (change servings and units)

Ingredients

3 lbs 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 tablespoon sesame oil
1 1/2 teaspoons tamarind paste
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 cups orange juice
1 lemon, zest of, finely grated
1 pinch ground red pepper (to taste)

Directions

1
Place ingredients into crock pot.
2
Cover and cook on high for 4 1/2-5 hours or until potatoes are nice and tender.
3
Remove lemongrass pieces and discard.
4
Season with salt and pepper, if desired.
5
Remove potatoes and keep warm; pour liquid from crock pot into a saute pan and reduce until it gets thick and syrupy, then pour over potatoes; serve.

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Featured Reviews for This Recipe

From: Missy Wombat

On Jan 11, 2003

I enjoyed being able to use lemongrass and my Asian condiments. Very nice recipe which gets to stay in my cookbook.

1 person found this review helpful

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From: Bergy

On Oct 24, 2002

These sweet potatoes are excellent. I have just started using sweet potatoes as a regular veggie instead of potatoes and enjoy them very much. I have trouble getting lemon grass so had to omit this and although nowhere like it I used a squeeze of lemon. Also Tamarind paste was missing from my cupboard and as I am familiar with the flavor I substituted a very well aged spoon of chutney (l996) and the sweetpotatoes were wonderful There was a tang to the flavor from the zest of lemon and the 1/2 tsp of cayenne. They were golden and complimented the colours of the broccoli and cauliflower on my plate. The meat was a plain seasoned grilled porkchop Great Meal thanks SueL

2 people found this review helpful

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From: VegSocialWorker

On Feb 3, 2006

I did love all of the ingredients in this, but was a little bit disappointed with how it all tasted together. We thought that the 5 hour cooking time was perfect for the sweet potatoes, but was not enough time for the onions, which were still a bit crunchy and very strong tasting. If I make this again, I'd brown the onions a little bit first. It was fun trying out this recipe, as it was a bit different from our usual dinners. Thanks for sharing.

1 person found this review helpful

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