I wouldn’t have thought of this combination if not for a Thai salad I bought from a supermarket a while ago. Although the ingredients list was too long, with many 3 digit numbers, for me to feel inspired to explore that recipe, the exotic combination struck me and came handy when I wanted to have a quick dish of some sweet potatoes yesterday.
I always precook sweet potato, or Kumara as we called them in New Zealand, before dinner rush. Same with pumpkin. I just quickly wash and throw them in the slow cooker in the morning without necessarily knowing what I might do with them (isn’t that fun?); in the evening they are ready to be dressed up into whatever I fancy at that moment. And whatever it is, it’s going to be delicious and only minutes away!
If you are not entirely sure of the temperament of your slow cooker, then we rather have the sweet potatoes under-cooked than over-cooked, as long as you can easily cut them. A few extra minutes at the finishing stage will make them sweet and soft.
- 2 medium precooked sweet potatoes, cut into 2.5 cm cubes
- 1 red onion, slices into rings
- 1 spring onion, sliced (optional)
- 2 tbsp oil
- 2 tbsp Vinegar
- 1 tbsp Sugar
- ½ tbsp Soy sauce