Crockpot Malaysian Sweet Potatoes


(0 votes) 0 0

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

Shared by


  • 3 lb. 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 Tbs. sesame oil
  • 1 1/2 tsp. tamarind paste
  • 1/4 C. rice wine vinegar
  • 1/4 C. light soy sauce
  • 2 C. orange juice
  • 1 finely grated lemon, zested
  • 1 pinch ground red pepper, to taste

Our Readers Also Loved


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.

Around The Web