Kamote Cue (Filipino Candied Sweet Potatoes) Recipe

If you’ve never tried making a sweet and crunchy Filipino street food snack at home, you’re in for a treat with this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe. It’s a simple recipe that yields these irresistibly caramelized pieces of sweet potato that are crispy on the outside and tender inside – truly comfort food you’ll want to make again and again. I’m sharing all my best tips so you nail it perfectly every time, no stress!

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Ingredients You’ll Need

These ingredients come together beautifully to create that signature sweet crunch you’re craving. Look for firm, fresh sweet potatoes, and don’t skip the light brown sugar — it caramelizes so wonderfully compared to regular granulated sugar.

• Sweet potatoes: White sweet potatoes are ideal as they offer a natural sweetness and hold firm during frying.
• Light brown sugar: It caramelizes better and adds that deep molasses flavor.
• High-heat oil for frying: Use something like peanut or vegetable oil with a high smoke point to avoid burning.

Variations

I personally love sticking close to the classic Kamote Cue flavor, but you can tweak it to suit your mood or what you have on hand. Feel free to experiment and make this snack your own!

• Spiced Kamote Cue: Add a pinch of cinnamon or nutmeg to the brown sugar for a warming twist — my family can’t get enough of that cozy flavor.
• Vegan Version: This recipe is naturally vegan, so you’re all set! Just double-check your sugar is vegan-friendly if it matters to you.
• Mini Bites: Cut your sweet potatoes into smaller cubes for bite-sized snacks that cook faster and are perfect for parties.
• Skewered Presentation: Try threading the cooked pieces onto bamboo skewers immediately after coating them while still warm — it makes for fun eating and keeps them from sticking together.

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

Step 1: Prepare and Cut Your Sweet Potatoes

Start by washing your sweet potatoes well, then peel them. I like to slice mine into rounds about half an inch thick — this thickness gives a nice balance of tender interior and a good caramelized exterior. Too thin, and they might get too crispy; too thick, and they may take longer to cook through.

Step 2: Heat the Oil and Fry the Sweet Potato Slices

Pour about 1 1/2 to 2 inches of your high-heat oil into a deep frying pan. Heat it on medium-low until the temperature reaches between 350°F and 375°F — a cooking thermometer is your best friend here. You don’t want the oil too hot, or the sugar might burn later, but if it’s too cool, you risk soggy kamote cue (more on that later). Carefully add the sweet potato slices in batches — don’t overcrowd the pan — and fry for about 5 to 8 minutes or until the potatoes are tender inside and lightly golden.

Step 3: Caramelize the Brown Sugar in the Oil

Once your sweet potatoes are cooked and drained on a plate, sprinkle the brown sugar directly into the hot oil. This might seem a little unusual, but it’s the trick to getting that perfect sugar caramel coating. Wait patiently for the sugar to melt and start bubbling—it will turn golden and shiny, and the aroma is seriously addictive!

Step 4: Coat the Sweet Potatoes with Caramelized Sugar

Carefully transfer your sweet potato slices back into the pan with the caramelized sugar. Toss them gently so every slice is coated in that sticky, sweet goodness. This part reminds me of candy-making because timing is everything — sugar hardens quickly once off the heat, so move fast but gently.

Step 5: Cool and Enjoy (Optional Skewering!)

Using a slotted spoon, remove the sweet potato pieces and transfer them to a wire rack to cool. If you want to make it just like the street vendors do, you can skewer the pieces right away before the sugar hardens completely. Once cool, your Kamote Cue is ready to devour—warm, crunchy, and sweet!

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

Garnishes

I usually keep it simple because the caramelized sweetness really takes center stage. But sometimes, I like to dust a tiny bit of cinnamon for an extra cozy touch or sprinkle some flaky sea salt to balance the sweetness — both are wonderful additions.

Side Dishes

Kamote Cue is a fantastic snack on its own, but I’ve often paired it with a nice cup of hot coffee or a jasmine tea to balance out the sweetness. For a heartier meal, it goes surprisingly well alongside grilled meats or even as a side with garlic fried rice (sinangag) for breakfast or merienda time.

Creative Ways to Present

For parties or special occasions, I like to serve Kamote Cue on wooden skewers arranged in a fan shape on a platter with little dipping bowls of coconut caramel sauce or a drizzle of chocolate. It’s fun to eat, visually appealing, and gets everyone chatting about this tasty Filipino classic.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which can be rare!), store them in an airtight container at room temperature for up to 24 hours. Keep in mind, the crispiness fades anyway after a day or so, so fresh is always best with Kamote Cue.

Freezing

I don’t usually freeze Kamote Cue because the texture doesn’t hold up well after thawing. The caramel coating can become sticky or soggy. If you want to try freezing, flash freeze the fried sweet potatoes (without sugar) separately, then caramelize fresh when you’re ready to eat.

Reheating

To bring back some crispiness, gently reheat leftover Kamote Cue in a preheated oven or toaster oven at 350°F for 5-7 minutes. Avoid microwaving as it makes the caramel sticky and the texture loses its signature crunch.

FAQs

Final Thoughts

I absolutely love how this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe brings a little slice of Filipino street food right into my kitchen. It’s one of those winning recipes that feels special but is incredibly simple to make. Once I started making this at home, my family went crazy for it — and I’m sure you’ll enjoy it just as much. Give it a try, and next thing you know, you’ll be sharing your own Kamote Cue stories with friends over coffee or movie night. Happy cooking!

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