Description
Kamote Cue is a popular Filipino street food featuring sweet potatoes deep-fried and coated in caramelized brown sugar, creating a deliciously crunchy and sweet snack perfect for satisfying your sweet tooth.
Ingredients
Scale
Ingredients
- Sweet potatoes (preferably white sweet potatoes) – about 3 medium-sized
- 1/2 cup light brown sugar
- High-heat oil for frying (such as vegetable or canola oil) – enough for 1 1/2 to 2 inches in a deep frying pan
Instructions
- Prepare the oil: Heat 1 1/2 to 2 inches of high-heat oil in a deep frying pan over medium-low heat until it reaches between 350°F and 375°F. Proper oil temperature is crucial to avoid soggy sweet potatoes.
- Slice the sweet potatoes: Wash and peel the sweet potatoes. Cut them into round slices about 1/2-inch thick for even cooking.
- Fry the sweet potatoes: Carefully add the sliced sweet potatoes to the hot oil in batches, frying until the inside is tender and the outside is cooked and slightly crispy, about 5-8 minutes. Remove them from the oil and set aside on a plate.
- Caramelize the sugar: Sprinkle the brown sugar directly into the hot oil in the pan. Wait for the sugar to melt and caramelize, turning golden brown and bubbly.
- Coat the sweet potatoes: Return the fried sweet potato slices to the pan with the caramelized sugar, tossing them gently to coat evenly until golden brown and glossy.
- Drain and cool: Use a slotted spoon to remove the candied sweet potatoes from the pan, shaking off any excess oil. Place them on a wire rack to cool.
- Optional skewer: To skewer the kamote cue, do so immediately after coating while still warm and pliable. Once cooled, the caramel hardens and may crack.
- Serve: Allow them to cool slightly, then enjoy your freshly made kamote cue.
Notes
- Kamote cue is best served fresh to enjoy the crisp caramelized coating.
- Ensure oil temperature stays between 350°F to 375°F to prevent sogginess and excess oil absorption.
- Using a kitchen thermometer is recommended for accurate oil temperature control.
- White sweet potatoes are preferred for this recipe as they are naturally sweeter and yield better caramelization results.
Nutrition
- Serving Size: 1 serving (approximately 4-5 pieces)
- Calories: 220
- Sugar: 15g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 0mg
