I absolutely love the simplicity and sweet nostalgia packed into this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe. It’s one of those treats that remind me of sunny afternoons in the Philippines, where street vendors skillfully fry sweet potato slices coated in caramelized sugar. You’ll find that this recipe is not only straightforward but also incredibly rewarding, especially when you serve it fresh and crispy.
Whether you’re craving a quick snack or want to delight your family with something different, Kamote Cue fits perfectly. The way the brown sugar caramelizes around tender sweet potatoes is magical, and I’m excited to help you recreate this classic at home without fuss.
Why You’ll Love This Recipe
- Simple Ingredients: You only need sweet potatoes, brown sugar, and oil—no fancy spices!
- Authentic Flavor: Brings you that genuine street food vibe straight to your kitchen.
- Quick Snack Fix: Ready in under 40 minutes, perfect for impromptu cravings or sharing with friends.
- Crispy Sweet Delight: Achieve that ideal balance of tender inside and caramelized crispy outside every time.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in creating the perfect Kamote Cue (Filipino Candied Sweet Potatoes) Recipe. I recommend choosing sweeter varieties of sweet potatoes to enhance the caramelization.
- Sweet potatoes: Opt for white or orange-fleshed varieties that are firm and not bruised for the best texture.
- Light brown sugar: This caramelizes beautifully and adds just the right depth of sweetness.
- High-heat oil: Use a neutral oil with a high smoke point like canola or peanut oil for frying without burning.
Variations
I love experimenting with Kamote Cue by tweaking sweetness levels or adding hints of spice here and there. Feel free to personalize this recipe to suit your taste buds or dietary needs.
- Spiced Kamote Cue: I sometimes add a pinch of cinnamon or nutmeg to the brown sugar for an extra warm flavor that complements fall seasons beautifully.
- Vegan-Friendly: This recipe is naturally vegan, so you can enjoy it guilt-free as a plant-based snack.
- Different Sweet Potato Types: While white sweet potatoes are my go-to, purple sweet potatoes work well too and add a colorful twist.
- Stick Presentation: Try skewering the candied sweet potatoes immediately after coating for that authentic street food experience.
How to Make Kamote Cue (Filipino Candied Sweet Potatoes) Recipe
Step 1: Prepare and Slice Your Sweet Potatoes
Start by washing your sweet potatoes thoroughly, then peel off the skin for a smooth candy coating. Slice them evenly into rounds about 1/2-inch thick—this ensures even cooking. I like to keep the slices uniform to avoid some pieces being mushy while others are undercooked.
Step 2: Heat the Oil for Frying
Pour about 1 1/2 to 2 inches of oil into a deep pan and heat it over medium-low to medium heat. You want enough oil to cover about half the thickness of the sweet potato slices, so they fry evenly on one side before you flip them. If you have a thermometer, aim for oil between 350°F and 375°F—that golden range ensures crispy, non-greasy results.
Step 3: Fry the Sweet Potatoes Until Tender
Carefully drop the sweet potato slices into the hot oil in batches, so you don’t overcrowd the pan. Fry them for about 5 to 8 minutes, turning occasionally, until they’re cooked through and tender inside with a slight crisp outside. Trust me, keeping the oil temperature steady here makes all the difference to prevent sogginess.
Step 4: Caramelize the Brown Sugar
Remove the cooked sweet potatoes and set them aside. Next, sprinkle the brown sugar directly into the hot oil and watch closely as it melts and caramelizes. This only takes a few minutes, and you’ll see it bubble up into a luscious golden syrup — that’s your magic coat!
Step 5: Coat the Sweet Potatoes in Caramel
Toss the fried sweet potato slices back into the pan with the caramelized sugar. Stir or gently shake the pan to evenly coat each piece in that sticky, mouthwatering glaze. Do this quickly before the sugar hardens too much, as that shiny coating is what makes Kamote Cue truly addictive.
Step 6: Let Cool and Serve
Use a slotted spoon to transfer the caramel-coated sweet potatoes onto a wire rack and let them cool slightly. I like to skewer mine now if I want the street food feel before the caramel fully hardens. Once cooled enough, grab a piece and enjoy that perfectly crunchy, sweet, tender bite!
Pro Tips for Making Kamote Cue (Filipino Candied Sweet Potatoes) Recipe
- Oil Temperature Matters: Keeping your oil hot enough (between 350°F – 375°F) prevents soggy sweet potatoes and helps the sugar caramelize properly.
- Quick Sugar Caramelization: Watch the sugar carefully—caramel can burn fast! Remove your Kamote promptly once coated.
- Uniform Slices: Cutting your sweet potatoes evenly means consistent cooking—no halves underdone or overcooked.
- Serve Immediately: Kamote Cue tastes best fresh; the caramel hardens over time, so skewer and serve as soon as they cool enough.
How to Serve Kamote Cue (Filipino Candied Sweet Potatoes) Recipe
Garnishes
I usually keep Kamote Cue simple — just the shiny caramel coating lets the sweet potatoes shine. But sometimes, I sprinkle a pinch of flaky sea salt or a little ground cinnamon for an intriguing contrast and a little extra flair.
Side Dishes
This treat pairs perfectly with a cold glass of mango juice or a hot cup of tea. If I’m serving it for a casual gathering, I like it alongside some fresh fruit or simple Filipino grilled meats for a nice mix of sweet and savory.
Creative Ways to Present
For special occasions, I love threading several caramel-coated sweet potato slices on wooden skewers and presenting them in a fun “street food” style basket. It’s perfect for parties—everyone loves eating off a stick! You can also place them on a beautiful platter lined with banana leaves to add an authentic Filipino touch.
Make Ahead and Storage
Storing Leftovers
I’ve found Kamote Cue is best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to a day. Refrigeration tends to make the caramel sticky and the sweet potatoes less crisp.
Freezing
I don’t usually freeze Kamote Cue because the texture changes once thawed and reheated. However, if you want to freeze, wrap individual pieces tightly and reheat in a hot oven to regain some crispiness.
Reheating
To bring leftovers back to life, I reheat them in a toaster oven or regular oven at 375°F for about 5-7 minutes. This helps the caramel crisp back up without drying out the potatoes. Avoid microwaving, as it softens the texture.
FAQs
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Can I use any type of sweet potato for Kamote Cue?
You can use different types, but I recommend white or orange-fleshed sweet potatoes because their natural sweetness enhances the caramel flavor and texture. Purple varieties work too but will change the color and slightly alter the taste.
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Why is my Kamote Cue soggy?
Sogginess usually happens if the oil isn’t hot enough during frying, causing the sweet potatoes to absorb excess oil rather than frying properly. Using a thermometer to keep the oil between 350°F and 375°F can prevent this.
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Can I make Kamote Cue without deep frying?
Traditional Kamote Cue is deep-fried for that crispy texture, but you can try baking the sweet potato slices at a high temperature, then tossing them in caramelized sugar. The texture will differ but still tasty!
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Do I have to skewer Kamote Cue?
Skewering is optional but traditional in street vending. It’s easiest to skewer right after coating the sweet potatoes, before the caramel hardens completely.
Final Thoughts
This Kamote Cue (Filipino Candied Sweet Potatoes) Recipe holds a special place in my heart because it’s such a simple yet deeply satisfying treat that brings people together. I encourage you to give it a try whether you want a fun snack or a sweet surprise for your family. Once you taste that golden caramel crunch meeting the tender sweet potato inside, you’ll understand why I keep coming back to this recipe time and time again.
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Kamote Cue (Filipino Candied Sweet Potatoes) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Filipino
- Diet: Vegetarian
Description
Kamote Cue is a popular Filipino street food featuring sweet potato slices deep-fried to tender perfection and coated in a crunchy caramelized brown sugar glaze. This simple yet delicious snack offers a delightful balance of sweet and crispy textures, perfect for an afternoon treat or party appetizer.
Ingredients
Ingredients
- Sweet potatoes – 2 medium-sized (about 1 pound)
- Light brown sugar – 1/2 cup
- High-heat cooking oil (such as vegetable or canola oil) – enough for frying, about 1 1/2 to 2 inches deep in pan
Instructions
- Prepare the oil: Heat 1 1/2 to 2 inches of oil in a deep frying pan over medium-low heat. The oil should be enough to cover about half the thickness of the sweet potato slices. The temperature to maintain is between 350°F to 375°F to ensure proper frying and caramelization.
- Slice the sweet potatoes: Wash, peel, and cut the sweet potatoes into 1/2-inch thick round slices to ensure even cooking.
- Fry the sweet potatoes: Carefully add the sweet potato slices to the hot oil in batches, frying them until the insides are tender and the outsides are cooked through, about 5-8 minutes. Once done, remove the slices from oil and place them on a plate to drain excess oil.
- Caramelize the sugar: Sprinkle the brown sugar directly into the hot oil remaining in the pan and wait for it to start melting and caramelizing. Stir gently as needed to ensure the sugar dissolves evenly without burning.
- Coat the sweet potatoes: Transfer the fried sweet potato slices back into the pan with the caramelized sugar. Toss them carefully to coat each piece thoroughly and achieve a golden-brown, crunchy sugar glaze.
- Drain and cool: Using a slotted spoon, remove the candied sweet potatoes and shake off excess oil. Place them on a wire rack to cool slightly; this helps the caramel harden and prevents sogginess.
- Skewer and serve (optional): If desired, skewer the warm candied sweet potatoes before the caramel hardens completely, making it easier to serve and eat. Once cooled enough, enjoy the crispy and sweet Kamote Cue!
Notes
- Kamote Cue is best enjoyed fresh to retain its crisp caramelized coating.
- To avoid soggy results, ensure the oil temperature stays between 350°F and 375°F during frying and caramelizing; using a thermometer is recommended.
- White sweet potatoes are preferred for this recipe as they tend to be sweeter and yield better caramelization results.
- Frying in batches prevents overcrowding, which can lower oil temperature and cause greasy potatoes.
Nutrition
- Serving Size: 1/4 of recipe (about 100g)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 5 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 1.5 g
- Cholesterol: 0 mg
