Kamote Cue (Filipino Candied Sweet Potatoes) Recipe

If you’ve ever wandered through the streets of the Philippines, you’ve probably spotted sizzling skewers of caramel-coated sweet potatoes being sold by cheerful vendors. What you’re seeing is none other than Kamote Cue (Filipino Candied Sweet Potatoes) Recipe—a beloved snack that’s crunchy, sweet, and downright addictive. I absolutely love how this turns out every single time, and I can’t wait to share the secrets to making this perfect treat right in your own kitchen.

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Ingredients You’ll Need

The magic of Kamote Cue lies in just a handful of ingredients that come together beautifully. Picking the right kind of sweet potato makes a big difference, and the sugar caramelization is where all the fun happens!

• Sweet potatoes: I prefer white sweet potatoes because they’re naturally sweeter and hold up nicely when fried.
• Light brown sugar: This gives the perfect caramel flavor and richness for that signature crispy coating.
• High-heat oil for frying: Use something like vegetable or canola oil that can withstand medium to high heat without burning.

Variations

I love that Kamote Cue is versatile! I sometimes play around with the sugar or add a sprinkle of cinnamon for a cozy twist. Feel free to customize this snack to suit your taste or dietary needs.

• Using Coconut Sugar: I swapped light brown sugar with coconut sugar once, and it gave a deeper, slightly smoky flavor that was incredible.
• Spiced Up: Adding a pinch of cinnamon or even chili powder into the caramelization stage adds a lovely warmth or subtle heat.
• Healthier Option: For a lighter version, you can bake the sweet potato slices and brush them with caramelized sugar syrup instead of frying.

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

Step 1: Prep the Sweet Potatoes

Start by washing and peeling your sweet potatoes. Then slice them into rounds about half an inch thick. I like this thickness because it cooks evenly while still having a nice bite. Avoid slices that are too thin, or they’ll get brittle and hard to handle later.

Step 2: Heat the Oil Just Right

Pour about 1.5 to 2 inches of oil into a deep frying pan and heat it over medium-low heat. The key here is temperature—aim for oil around 350°F to 375°F. If it’s too cool, the sweet potatoes soak up oil and become soggy, which I learned the hard way! If you don’t have a thermometer, test with one slice: it should sizzle immediately but not burn within seconds.

Step 3: Fry the Sweet Potatoes in Batches

Carefully add the sweet potato slices to the hot oil in batches—don’t overcrowd the pan. Fry them for about 5 to 8 minutes, turning occasionally, until they’re tender inside and starting to turn golden outside. Once cooked, use a slotted spoon to transfer them to a plate. This keeps them warm while you caramelize the sugar.

Step 4: Caramelize the Sugar

Sprinkle the light brown sugar directly into the hot oil. It’ll start melting and bubbling—this is your caramel forming! Stir gently so the sugar doesn’t burn, and watch as it transforms into a gorgeous golden syrup. This is the moment when Kamote Cue’s magic truly happens.

Step 5: Coat the Sweet Potatoes in Caramel

Return the sweet potato slices to the pan and toss them quickly but carefully in the caramel until they’re evenly coated and a golden crust forms. This step goes fast, so be ready to stir gently but thoroughly. Once they look beautifully glazed, remove the pieces with a slotted spoon.

Step 6: Cool and Skewer

Place the candied sweet potatoes on a wire rack so excess oil can drip off and the caramel can harden slightly. If you want them on skewers like the street vendors, it’s best to skewer while still warm—and before the caramel cools and hardens. Otherwise, it gets tricky to pierce without breaking the crisp coating.

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

Garnishes

I often keep it simple with Kamote Cue—no garnishes needed! But if you want a little something extra, a sprinkle of ground cinnamon or a tiny pinch of salt can really elevate the sweet and caramelized flavors. Just a touch goes a long way.

Side Dishes

This sweet snack pairs wonderfully with a cup of hot coffee or tea. If you’re serving it at a casual gathering, try it alongside savory Filipino dishes like fried chicken or lumpia—sweet and savory make such an irresistible combo!

Creative Ways to Present

For parties, I like threading the Kamote Cue onto bamboo skewers and placing them upright in a mason jar lined with parchment paper. It’s a charming way to mimic street food stalls and makes it easy for guests to grab a bite. You can also arrange slices on a platter with small bowls of dipping sauces like spiced vinegar for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Kamote Cue tastes best fresh, but if you have leftovers, store them in an airtight container at room temperature for up to a day. Refrigeration tends to soften the caramel crust, which I found disappointing after the first bite.

Freezing

I’ve tried freezing Kamote Cue, but the caramel coating loses its snap after thawing. For best results, freeze only the plain fried sweet potato slices and caramelize them fresh when you’re ready to eat.

Reheating

To revive leftover Kamote Cue, pop them in a toaster oven or regular oven at 350°F for 5-7 minutes. This brings back some crispness without overheating or burning the sugar. I avoid the microwave because it tends to get them soggy fast.

FAQs

Final Thoughts

This Kamote Cue (Filipino Candied Sweet Potatoes) Recipe holds a special place in my heart—it’s the sweet simplicity and crunchy texture that remind me of warm afternoons in the Philippines, street vendors’ smiling faces, and sharing good food with loved ones. I know you’ll enjoy making this as much as eating it, and with the tips I’ve shared, I’m confident your Kamote Cue will come out perfectly every time. So go ahead, give it a try, and treat yourself to a little taste of Filipino street food magic in your own kitchen!

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