Description
Kamote Cue is a popular Filipino snack featuring deep-fried sweet potatoes coated in caramelized brown sugar. This sweet and crunchy treat is easy to prepare and perfect for enjoying fresh as a delightful street food-inspired snack.
Ingredients
Scale
Ingredients
- Sweet potatoes (preferably white, sliced into 1/2-inch rounds)
- 1/2 cup light brown sugar
- High-heat oil for frying (enough to cover about half of the potatoes in the pan, approximately 1 1/2 to 2 inches deep)
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 should cover about half the thickness of the sweet potato slices, ensuring even cooking without excessive oil absorption.
- Prepare the sweet potatoes: Wash and peel the sweet potatoes, then cut them into slices approximately 1/2 inch thick. This thickness allows the potatoes to cook through while maintaining structure.
- Fry the sweet potatoes: Carefully add the sliced sweet potatoes to the hot oil in batches. Fry them for about 5-8 minutes until the insides are tender and the outsides are cooked and starting to crisp. Once done, transfer the fried slices to a plate using a slotted spoon. Cooking in batches prevents overcrowding for even frying.
- Caramelize the sugar: Sprinkle the light brown sugar directly into the hot oil remaining in the pan. Allow the sugar to melt and start caramelizing, forming a sticky, golden syrup for coating the sweet potatoes.
- Coat the sweet potatoes: Return the fried sweet potato slices to the pan with the caramelized sugar. Toss gently to coat each piece evenly until they are golden brown and glossy with the caramel coating.
- Drain and cool: Remove the candied sweet potatoes from the pan using a slotted spoon, shaking off excess oil. Place them on a wire rack to cool. If you prefer skewering, do so immediately after coating while still pliable, as the caramel will harden on cooling making skewering difficult.
- Serve and enjoy: Once cooled enough to handle, serve the kamote cue fresh for best taste and texture.
Notes
- Kamote cue is best enjoyed fresh to maintain its crisp caramel coating.
- If the coating turns soggy, the oil temperature was likely too low (below 350°F), causing excess oil absorption. Use a thermometer to maintain oil between 350°F and 375°F for optimal frying.
- White sweet potatoes are preferred for their natural sweetness and better caramelization results, though other varieties can be used.
Nutrition
- Serving Size: 1/4 recipe (~100g)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 5 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 1.5 g
- Cholesterol: 0 mg
