If you’re craving something sweet, crunchy, and totally comforting, let me introduce you to my favorite snack—Kamote Cue (Filipino Candied Sweet Potatoes) Recipe. This snack is pure magic: slices of tender sweet potatoes fried to perfection and coated in a luscious caramelized brown sugar glaze. It’s the perfect street food vibe you can recreate in your own kitchen anytime you want a quick, finger-licking treat.
When I first tried making kamote cue at home, I was hooked immediately. It’s simple, requires just a few ingredients, and the results always impress my family and friends. You’ll find that this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe works well as an afternoon pick-me-up or a unique side treat during family get-togethers. Trust me, once you try this, kamote cue will become your go-to snack.
Why You’ll Love This Recipe
- Simple Ingredients: You only need sweet potatoes, brown sugar, and oil, making it super accessible and budget-friendly.
- Quick & Easy: The recipe comes together in about 35 minutes, perfect for when you want a homemade snack without fuss.
- Authentic Filipino Flavor: This is a beloved street food that brings a taste of the Philippines right to your kitchen.
- Perfectly Crispy & Sweet: The caramelized sugar coating makes each bite satisfyingly crunchy and irresistibly sweet.
Ingredients You’ll Need
Each ingredient plays a key role in this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe. Choosing the right sweet potatoes and sugar will really elevate the final dish, so let’s talk about what to look for.
- Sweet potatoes: I prefer white sweet potatoes because of their natural sweetness and creamy texture once fried.
- Light brown sugar: This type of sugar caramelizes beautifully, giving that classic sticky coating and rich flavor.
- High-heat oil for frying: Use something like vegetable or canola oil that handles high temps well to ensure a crispy exterior without burning.
Variations
I love trying little twists on this traditional recipe to keep it fresh and fun. Don’t hesitate to customize the Kamote Cue (Filipino Candied Sweet Potatoes) Recipe to match your taste or dietary needs — you might discover your own signature version!
- Using Purple Sweet Potatoes: I once swapped white sweet potatoes for purple ones—they add a gorgeous color and a slightly earthier flavor that my family enjoyed.
- Adding Cinnamon or Nutmeg: Sprinkle a pinch of warm spices into the caramel for a cozy twist, especially great during cooler months.
- Baking Instead of Frying: For a lighter option, you can bake the sweet potato slices and then toss them in caramelized sugar on the stove.
- Vegan Alternatives: This recipe is naturally vegan, so no tweaks needed! Just be sure your sugar choice aligns with your dietary preferences.
How to Make Kamote Cue (Filipino Candied Sweet Potatoes) Recipe
Step 1: Prep and Slice Your Sweet Potatoes
Start by washing and peeling your sweet potatoes. Then, slice them into rounds about half an inch thick — even thickness helps them cook evenly. I like to keep my knife steady here because uneven pieces can lead to some burning while others stay undercooked. Once sliced, set them aside while you heat the oil.
Step 2: Heat the Oil to the Perfect Temperature
Pour about 1 1/2 to 2 inches of high-heat oil in a deep frying pan and heat it over medium-low flame. You want enough oil to cover about half the sweet potato slices when placed side-by-side. This is a little different from deep-frying fully submerged, but it works best here to prevent sogginess. I always keep an eye on my oil temperature — if it’s too low, you’ll end up with greasy, mushy kamote cue, which I used to struggle with until I grabbed a trusty thermometer. Aim for around 350°F to 375°F.
Step 3: Fry the Sweet Potato Slices Until Tender
Carefully add the sliced sweet potatoes to the hot oil in batches so you don’t overcrowd the pan. Fry them for about 5-8 minutes, turning occasionally until they’re golden and tender inside. I usually poke them with a fork to test doneness — soft on the inside but still firm enough to hold together. When done, transfer the slices to a plate lined with paper towels to drain excess oil.
Step 4: Caramelize the Brown Sugar
Sprinkle the brown sugar directly into the still-hot oil (now empty of sweet potatoes) and let it melt and caramelize. Watch closely so it doesn’t burn; it should turn into a beautiful golden syrup. This step is crucial for that signature kamote cue coating that makes everyone go “wow.”
Step 5: Coat the Sweet Potatoes in Caramelized Sugar
Add the fried sweet potatoes back into the pan with the caramelized sugar. Toss them carefully and quickly to coat every piece evenly. This part is soooo satisfying — just watch that sugar work its magic, turning the potatoes glossy and golden-brown. Use a slotted spoon to scoop the coated slices out, letting any extra caramel drip back into the pan.
Step 6: Cool Slightly and Enjoy
Place your kamote cue on a wire rack to cool and harden just a bit. If you want to skewer them for that true street-food feel, do it immediately before the caramel fully hardens — it gets tougher once cooled. Then, dig in! Hot and sticky is the best way to enjoy these.
Pro Tips for Making Kamote Cue (Filipino Candied Sweet Potatoes) Recipe
- Oil Temperature Is Key: Using a thermometer to keep the oil between 350°F and 375°F ensures crisp, non-greasy kamote cue every time.
- Don’t Overcrowd the Pan: Fry the sweet potatoes in batches; overcrowding drops the oil temperature and leads to soggy potatoes.
- Use White Sweet Potatoes: They caramelize better and are naturally sweeter, giving you that perfect candy-coated finish.
- Skewer Quickly: If you want to skewer your kamote cue, do it right after coating while still warm to avoid cracking caramel.
How to Serve Kamote Cue (Filipino Candied Sweet Potatoes) Recipe
Garnishes
I usually keep this snack simple, but I’ve tried sprinkling a little flaky sea salt on top after the caramel cools—it balances the sweetness beautifully. Another favorite is a light dusting of ground cinnamon for a subtle warmth that pairs wonderfully with the caramel.
Side Dishes
Kamote cue is great all by itself, but when I serve it, I like pairing it with a refreshing mango salad or a cup of hot ginger tea. During parties, it also goes well alongside grilled meats or lumpia for a complete Filipino-inspired spread.
Creative Ways to Present
For special occasions, I’ve threaded the caramel-coated sweet potato slices onto bamboo skewers and arranged them on a rustic wooden board with tropical leaves. It looks vibrant and inviting — plus, it’s super fun to eat!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), I recommend storing kamote cue in an airtight container at room temperature for up to one day. Longer storage tends to soften the caramel coating and make the sweet potatoes less crisp, so plan to enjoy them fresh for the best texture.
Freezing
I haven’t tried freezing kamote cue, mainly because it’s best enjoyed fresh and crispy. Freezing tends to change the texture of fried sweet potatoes and the caramel, so I’d recommend making it fresh whenever possible.
Reheating
To reheat, gently warm the kamote cue in a low oven (around 300°F) for 5-10 minutes to help crisp the coating back up. Avoid microwaving if you want to keep it crunchy—the caramel can get sticky and soft when blasted with microwave heat.
FAQs
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What type of sweet potatoes are best for Kamote Cue?
White sweet potatoes are ideal because they have a natural sweetness and a firm texture that holds up well during frying and caramelizing. However, other varieties like purple or orange sweet potatoes can work, but the taste and texture may vary slightly.
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Why did my kamote cue turn out soggy?
Sogginess often happens when the oil isn’t hot enough, causing the sweet potatoes to absorb too much oil. Make sure your oil temperature stays between 350°F and 375°F using a thermometer for best results.
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Can I make kamote cue without frying?
Yes! You can bake the sweet potato slices until tender and then coat them in caramelized brown sugar on the stove. While the texture won’t be the same as traditional frying, it’s a tasty, healthier alternative.
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How do I prevent the caramel from burning?
Keep the heat moderate and watch the sugar closely as it melts. Remove the pan from heat if the sugar starts to darken too quickly. Caramel can go from perfect to burnt in seconds, trust me—I’ve been there!
Final Thoughts
Kamote Cue (Filipino Candied Sweet Potatoes) Recipe is one of those simple yet incredibly satisfying snacks that brings a little sunshine and sweetness into any day. I absolutely love how this recipe captures the heart of Filipino street food with just a few ingredients and straightforward steps. If you try it, you’ll soon understand why my family always asks me to make it again and again. Give it a go—you’ll be turning sweet potatoes into caramel-coated delights in no time, and I bet you’ll love every bite as much as I do!
Print
Kamote Cue (Filipino Candied Sweet Potatoes) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Snack
- Method: Frying
- Cuisine: Filipino
Description
Kamote Cue is a popular Filipino street food featuring sweet potatoes deep-fried and coated with caramelized brown sugar. This simple and delicious treat highlights the sweet and tender texture of white sweet potatoes, perfectly enveloped in a crispy, golden sugary crust. Ideal for a quick snack or dessert, Kamote Cue offers a delightful balance of flavors and textures with just a few ingredients and minimal preparation.
Ingredients
Ingredients
- 3 large white sweet potatoes
- 1/2 cup light brown sugar
- 1 1/2 to 2 inches high-heat cooking oil (for frying)
Instructions
- Prepare the oil: Heat 1 1/2 to 2 inches of high-heat oil in a deep frying pan over medium-low heat. The oil should be enough to cover about half of the sweet potato slices. Maintain the oil temperature between 350°F and 375°F to avoid sogginess.
- Slice the sweet potatoes: Wash and peel the sweet potatoes. Cut them into round slices approximately 1/2-inch thick for even cooking.
- Fry the sweet potatoes: Carefully add the sweet potato slices to the hot oil. Fry them for about 5-8 minutes until the inside is tender and the outside is cooked through. Remove the fried sweet potatoes with a slotted spoon and set aside on a plate. It’s best to fry in two batches to avoid overcrowding.
- Caramelize the brown sugar: Sprinkle the 1/2 cup light brown sugar into the same hot oil. Wait for the sugar to melt and caramelize into a golden syrup, stirring gently as needed.
- Coat the sweet potatoes: Return the fried sweet potatoes to the pan with the caramelized sugar. Toss them gently until each slice is thoroughly coated in the golden, sticky sugar glaze.
- Drain and cool: Use a slotted spoon to transfer the candied sweet potatoes to a wire rack to drain excess oil and cool. If skewering, do so immediately after coating to prevent the sugar crust from hardening.
- Serve: Once slightly cooled and hardened, enjoy the Kamote Cue fresh for best flavor and texture.
Notes
- Kamote Cue is best served fresh to enjoy its crispy caramel coating and soft sweet potato interior.
- If the coated sweet potatoes become soggy, the oil likely was not hot enough. Aim for an oil temperature between 350°F and 375°F using a thermometer.
- White sweet potatoes are recommended for their natural sweetness and better final texture, but other varieties can also be used.
- Skewering the sweet potatoes right after coating them in sugar makes handling easier before the glaze hardens.
Nutrition
- Serving Size: 1 serving (about 4-5 pieces)
- Calories: 220
- Sugar: 15g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
