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
Scale
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
