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.
Sugar: 28g
:
Calcium: 127mg
Calories: 418kcal
Carbohydrates: 88g
Fat: 4g
Fiber: 11g
Iron: 3mg
Potassium: 1530mg
Protein: 8g
Saturated Fat: 1g
Sodium: 1001mg
Vitamin A: 48511IU
Vitamin C: 73mg
