Description
Kamote Cue is a classic Filipino street food made from sweet potatoes coated in caramelized brown sugar and fried until crispy on the outside and tender on the inside. This simple yet delicious snack captures the perfect balance of sweetness and texture, making it an irresistible treat enjoyed by many.
Ingredients
Scale
Ingredients
- Sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1/2 cup light brown sugar
- High-heat oil, for frying (enough to cover about half of the potato slices)
Instructions
- Heat the oil: Pour 1 1/2 to 2 inches of high-heat oil into a deep frying pan and warm it over medium-low heat. The oil level should cover about half of the potatoes when added. The ideal temperature is between 350°F and 375°F for proper frying and caramelization.
- Prepare the sweet potatoes: Wash and peel the sweet potatoes thoroughly, then cut them into round slices approximately 1/2-inch thick to ensure even cooking.
- Fry the sweet potatoes: Carefully add the sweet potato slices to the hot oil in batches to avoid overcrowding. Fry for 5-8 minutes until the inside is tender and the outside is cooked and slightly crisp. Remove them with a slotted spoon and transfer to a plate.
- Caramelize the sugar: Sprinkle the brown sugar into the hot oil and allow it to melt and caramelize, stirring occasionally, until the sugar turns golden and bubbly.
- Coat the sweet potatoes: Return the fried sweet potato slices to the pan with the caramelized sugar. Toss gently to coat each piece evenly with the caramelized sugar, ensuring a golden brown finish.
- Drain and cool: Use a slotted spoon to lift the candied sweet potatoes from the pan, letting excess oil drip off. Place them on a wire rack to cool and harden slightly.
- Optional skewering: If desired, skewer the sweet potatoes while they are still warm and pliable before the sugar hardens completely, making them easier to handle and eat.
- Serve and enjoy: Allow the candied sweet potatoes to cool enough to handle safely, then enjoy this delightful Filipino snack fresh for the best taste and texture.
Notes
- Kamote Cue is best served fresh to enjoy the crispy caramelized coating and tender sweet potato inside.
- If the sweet potatoes turn soggy, the oil temperature was likely too low (below 350°F), causing the potatoes to absorb excess oil. Use a thermometer to maintain the proper frying temperature between 350°F and 375°F.
- White sweet potatoes are preferred for this recipe due to their natural sweetness and better texture after frying, although other varieties can be used.
Nutrition
- Serving Size: 1 serving (approximately 4 pieces)
- Calories: 210
- Sugar: 15g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
