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
