Best Tamarind Sweet Potatoes Crock Pot Recipes

Tamarind Sweet Potatoes (Crock Pot) image

Provided by ellie_

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

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

Slow Cooker Sweet Potatoes image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 11

6 to 7 sweet potatoes, peeled and cut into chunks
1 1/2 tablespoons cornstarch
4 tablespoons salted butter
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon cayenne
1 teaspoon vanilla extract
Juice of 1 orange
Pinch of kosher salt
Chopped walnuts, toasted, for serving
Chopped fresh parsley, for serving

Steps:

Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

Roasted New Potatoes With Garlic and Tamarind image

Provided by Nik Sharma

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds yellow new potatoes, about 1 to 1 1/2 inches in width
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons unsalted butter, melted
2 garlic cloves, peeled and grated
2 tablespoons tamarind paste (not concentrate)
1 tablespoon date syrup, honey or maple syrup
1 teaspoon lime juice
1 medium shallot, peeled and minced
2 scallions, white and green parts thinly sliced
2 tablespoons chopped cilantro
1 green chile, such as a serrano or Thai chile, minced (optional)

Steps:

Heat oven to 425 degrees and place a rack in the top third of the oven.
Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.