Kamote Cue (Filipino Candied Sweet Potatoes) Recipe

Oh, I absolutely love sharing this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe with you because it’s one of those nostalgic treats that instantly brings comfort and joy. Imagine sweet, tender sweet potatoes coated in a beautifully caramelized brown sugar crust—crisp on the outside, soft on the inside. It’s like Filipino street food magic right in your kitchen!

When I first tried making kamote cue at home, I was hooked immediately. Not only is it super simple to make, but it also works perfectly as a snack, dessert, or even a fun side dish whenever you want a little sweet kick. You’ll find that the combination of perfectly fried sweet potatoes and that crunchy caramelized sugar is downright addictive. This Kamote Cue (Filipino Candied Sweet Potatoes) Recipe is definitely worth trying if you want to impress friends or just treat yourself to some authentic Pinoy flavors at home.

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Ingredients You’ll Need

The beauty of this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe is in its simplicity — just a few well-chosen ingredients that work together to deliver maximum flavor and texture. When you shop, look for sweet potatoes that are firm and unblemished, and opt for light brown sugar to get that perfect caramel color and subtle molasses flavor.

• Sweet potatoes: Choose white-fleshed sweet potatoes if you can for extra natural sweetness and better texture.
• Light brown sugar: This caramelizes beautifully and gives that signature shiny coating.
• High-heat oil: Essential for frying at the right temperature without smoking — I like using vegetable or canola oil.

Variations

I encourage you to play around with this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe once you’re comfortable with the basics. Personalizing it not only keeps it interesting but can also help tailor it to your family’s tastes and dietary needs.

• Spicy Twist: Adding a pinch of chili powder to the caramelizing sugar creates a nice sweet-and-spicy kick—my family loves this variation for movie nights.
• Healthy Alternative: For a lighter option, try baking the sweet potatoes first before coating them in caramelized sugar to reduce frying time.
• Stick Presentation: Skewer the candied sweet potatoes on bamboo sticks right after caramelizing to recreate the classic street-side vibe—great for parties and kids!

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 thoroughly—removing the skin helps the sugar stick better and creates a smoother texture. Then, slice them into rounds about half an inch thick so they cook evenly and remain tender inside without falling apart.

Step 2: Heat the Oil Just Right

Pour 1 1/2 to 2 inches of oil into a deep frying pan and heat it to medium-low. It’s important that the oil is hot but not smoking—ideally between 350°F and 375°F. I learned the hard way that if the oil is too cool, your kamote cue will come out soggy because the potatoes absorb too much oil. Use a thermometer if you have one; it’s a game changer.

Step 3: Fry the Sweet Potatoes in Batches

Carefully add the sliced sweet potatoes to the hot oil—don’t overcrowd the pan or they won’t fry properly. Cook them for about 5 to 8 minutes, flipping as needed, until they’re golden and tender inside. Once ready, use a slotted spoon to transfer them to a plate. Frying in batches helps you get that perfect texture every time.

Step 4: Caramelize the Sugar in the Oil

After frying the sweet potatoes, sprinkle your light brown sugar directly into the still-hot oil. Stand by and watch carefully as it melts and starts bubbling—this is the caramelization step that makes kamote cue so irresistible. It should turn a rich amber color but not burn, so have your spatula ready to gently stir if needed.

Step 5: Coat the Sweet Potatoes in Caramelized Sugar

Return the fried sweet potatoes back into the pan and toss them in the caramelized sugar until they’re evenly coated and golden brown. This part always feels like a mini celebration in my kitchen because the sweet smell is amazing and the potatoes look so shiny and delicious. Be gentle when tossing so the slices don’t break.

Step 6: Drain and Cool

Use your slotted spoon to remove each coated sweet potato from the pan, shaking off any excess oil. I like to place them on a wire rack so air can circulate and the caramelized sugar sets up nicely instead of getting soggy. If you want to skewer them, the best moment to do it is right now, while they’re still warm and pliable.

Step 7: Enjoy Fresh for Best Results

Once the kamote cue cools enough to handle but is still warm, dig in! This recipe is best enjoyed fresh for the perfect balance of crisp caramel and tender sweet potato. I promise, your friends and family will be asking for seconds.

How to Serve Kamote Cue (Filipino Candied Sweet Potatoes) Recipe

Garnishes

I usually keep kamote cue simple because the caramelized sugar is the star. But if you want a little extra flair, try sprinkling a pinch of flaky sea salt on top to enhance the sweetness—it’s a little trick I discovered and can’t get enough of.

Side Dishes

Kamote cue pairs wonderfully with a hot cup of coffee or even a refreshing iced tea for an afternoon snack. Sometimes, I serve it alongside grilled meats or as part of a Filipino-inspired picnic spread with adobo and pancit.

Creative Ways to Present

For parties, I’ve skewered kamote cue onto bamboo sticks and arranged them standing upright in tall glasses filled with coarse salt for a street-food vibe. It instantly sparks conversation and is super fun for guests, especially kids.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though that rarely happens!), store them in an airtight container at room temperature for up to a day. To avoid sogginess, I recommend reheating rather than letting them sit long.

Freezing

I don’t usually freeze kamote cue because the texture suffers—the caramel coating tends to get sticky or soft after thawing. If you must, flash freeze the coated sweet potatoes individually, then store them in a freezer-safe bag, but expect some loss in crispness.

Reheating

The best way to reheat kamote cue is by popping them in an oven or toaster oven at 350°F for a few minutes to crisp up the caramelized sugar again. Avoid microwaving if possible, as it tends to make the coating chewy.

FAQs

Final Thoughts

This Kamote Cue (Filipino Candied Sweet Potatoes) Recipe is close to my heart because it’s more than just a snack—it’s a bite of Filipino culture and warmth. I truly hope you enjoy making it as much as I do, and that it brings a little sweet delight to your days. Give it a try, share it with loved ones, and watch how a simple ingredient like sweet potato transforms into a golden, caramelized treat that everyone will rave about!

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