Tamarind Sweet Potatoes (Crock Pot)

• 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 2 inches fresh ginger, peeled and minced (2-inch x 1-inch)
• 1 onion, chopped
• 1 stalk lemongrass, outer leaves discarded, stalk cut in half lengthwise (available in Asian groceries)
• 1 tablespoon sesame oil
• 1 1/2 teaspoons tamarind paste (available in Asian grocery stores)
• 1/4 cup plum wine vinegar (available in Asian grocery stores)
• 1/4 cup soy sauce
• 1 lemon, zest only, grated
• salt and pepper
• 2 cups orange juice

1. Place all ingredients in a crock pot insert. Cover and cook on high for 4-5 hours or until potatoes are tender.
2. Discard lemongrass.
3. Season with salt and pepper if needed.
4. Transfer potatoes to a warm serving bowl or platter and keep warm.
5. Pour the cooking liquid int a sauce pan and reduce by half over high heat (it will be syrupy).
6. Pour the syrup over the potatoes and serve.

sweet potatoes, ginger, onion, stalk lemongrass, sesame oil, tamarind paste, plum wine vinegar, soy sauce, lemon, salt, orange juice

Taken from www.food.com/recipe/tamarind-sweet-potatoes-crock-pot-114974 (may not work)