The pods of the tamarind tree yield a sweet-sour pulp that flavors many Dutch, Indonesian, and East Indian dishes. You can find tamarind paste in specialty food stores or online at www.spicesgalore1.com and www.quickspice.com. A little goes a long way, so measure carefully.
3 1/4 cups (1-inch) cubed peeled sweet potato
3 cups vegetable broth
1 cup water
1/2 cup chopped onion
1/2 cup orange juice
2 tablespoons plum vinegar
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons dark sesame oil
1 teaspoon tamarind paste
1/4 teaspoon black pepper
1 fresh lemongrass stalk, halved lengthwise
How to Make It
Place all ingredients in an electric slow cooker. Cover and cook on high 5 hours. Discard lemongrass. Place half of the potato mixture in blender, and process until smooth. Pour the pureed potato mixture into a large bowl. Repeat procedure with the remaining potato mixture.