Crockpot Malaysian Sweet Potatoes Recipe

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Rommel Published: May 1, 2020 Modified: September 18, 2020

This recipe has a fruity but nice Asian sauce that is poured over the potatoes when they are done. Not your everyday stuff.

How To Make Crockpot Malaysian Sweet Potatoes

A wonderful spin on your regular sweet potato recipe. Influenced by Southern Asian palate, these tender sweet potatoes goes well with the sauce base of lemongrass, ginger, and tamarind.

  • 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)
  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 sauté pan and reduce until it gets thick and syrupy, then pour over potatoes; serve.

How To Make Crockpot Malaysian Sweet Potatoes

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A wonderful spin on your regular sweet potato recipe. Influenced by Southern Asian palate, these tender sweet potatoes goes well with the sauce base of lemongrass, ginger, and tamarind.

Prep: 25 mins
Cook: 5 hrs
Total: 5 hrs 25 mins
Serves:
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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

Instructions

  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 sauté pan and reduce until it gets thick and syrupy, then pour over potatoes; serve.
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