Kamote Cue (Filipino Candied Sweet Potatoes) Recipe

When it comes to Filipino street food that’s both simple and irresistibly delicious, I absolutely love making Kamote Cue (Filipino Candied Sweet Potatoes) Recipe at home. If you’ve never tried these sweet, crispy, caramel-coated sweet potato slices, you’re in for a real treat. This recipe is straightforward, uses just a handful of ingredients, and delivers a snack that my family goes crazy for every single time. Plus, I’ll share tips that’ll help you nail that perfect crunchy caramel coating without the soggy mess!

this Recipe

Ingredients You’ll Need

For this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe, the ingredient list is short but very intentional. Each element plays a crucial role in balancing sweetness, texture, and that heavenly caramel glaze.

• Sweet potatoes: Choose firm, white-fleshed sweet potatoes for the sweetest, most tender results.
• Light brown sugar: This is key since it caramelizes well and gives the authentic sweet, slightly molasses-like flavor.
• High-heat oil: Use oils like canola, peanut, or vegetable oil because they handle the high frying temperature without smoking.

Variations

I love customizing my Kamote Cue depending on the mood or occasion. Don’t hesitate to add your own twist—it’s part of what makes cooking so fun!

• Spiced Kamote Cue: Once, I sprinkled a pinch of cinnamon or nutmeg into the brown sugar for a warm, cozy twist. My guests loved the extra depth of flavor.
• Skewered for Parties: Sometimes I thread the sweet potato slices onto bamboo skewers right after coating them with caramel, making them perfect for sharing as finger food.
• Low-Sugar Version: I’ve experimented using coconut sugar or less brown sugar, which creates a less sweet but still delightfully caramelized bite.
• Different Sweet Potato Varieties: While white sweet potatoes are my favorite, you can try purple or orange ones for fun colors and slightly different flavors.

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

Step 1: Prep Your Sweet Potatoes for Perfect Slices

Start by washing, peeling, and slicing your sweet potatoes into rounds about half an inch thick. I like to keep the slices consistent so they cook evenly. If they vary too much, you risk some pieces being mushy while others stay underdone. Once cut, set them aside while you heat up your oil.

Step 2: Get That Oil Hot and Ready

Heat 1 1/2 to 2 inches of high-heat oil in a deep frying pan over medium-low heat. The trick I learned is not to rush this part—keeping the oil between 350°F and 375°F ensures the sweet potatoes fry properly without soaking up excess oil. You don’t need deep frying; just enough to cover about half the thickness of each slice for even cooking. Trust me, using a thermometer here is a game-changer for crispiness!

Step 3: Fry the Sweet Potatoes Until Tender

Carefully slide the sweet potato slices into the hot oil. Fry them in batches if needed so they cook evenly without overcrowding the pan. Keep an eye on them and cook for about 5-8 minutes or until the inside is tender and the outside starts to look golden. Use a slotted spoon to remove the slices and place them on a plate while you prep the caramel sugar.

Step 4: Caramelize the Brown Sugar

Sprinkle your brown sugar directly into the hot oil leftover in the pan and let it melt and caramelize. This step smells incredible and is where your Kamote Cue gets that rich, puckering-sweet coat. Once the sugar is bubbly and golden, it’s time to bring back the fried sweet potatoes.

Step 5: Coat the Sweet Potatoes in Caramel

Return the sweet potato slices into the sugar and oil mixture and toss quickly but gently. You’ll want every piece to be gorgeously coated with caramel without breaking apart. Then scoop them out with a slotted spoon and give them a little shake to remove excess oil. Place the candied sweet potatoes on a wire rack to cool and harden.

Step 6: Serve and Enjoy—Skewers Optional!

If you love the presentation and ease of eating, skewer the sweet potatoes right after tossing them in caramel. The caramel hardens as it cools, so this window is the best time to slide your skewers through. Once cool enough to handle, dive in and enjoy that perfect sweet, crunchy, tender bite!

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

Garnishes

I usually keep it simple—no fancy garnishes needed—but if you want to jazz it up, a sprinkle of toasted sesame seeds adds a lovely nutty crunch that complements the caramel beautifully. Some folks drizzle a tiny bit of melted butter or add a pinch of flaky sea salt to balance the sweetness, which I highly recommend trying at least once!

Side Dishes

Kamote Cue on its own is a fantastic snack, but I like pairing it with a cold glass of fresh calamansi juice or some classic Filipino pancit noodles when we have a casual gathering. It also pairs well with other street foods like lumpia or banana cue if you’re creating a more extensive Filipino-inspired spread.

Creative Ways to Present

For special occasions, I’ve dipped the sweet potato slices in warm caramel and then served them stacked neatly on pretty platters with edible flowers or a dusting of powdered sugar for a festive touch. Threading them onto colorful skewers and arranging them upright in a jar makes a fun centerpiece and conversation starter at parties!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (they tend to disappear fast in my house!), store them in an airtight container at room temperature for up to a day. Keep in mind they’re best eaten fresh because the caramel coating starts to lose its crispness and can get sticky or soggy over time.

Freezing

I don’t usually freeze Kamote Cue because the texture changes after thawing—sweet potatoes can become mushy, and the caramel may not re-crisp properly. However, if you’re pressed for time, you can freeze uncooked sweet potato slices and fry them fresh when ready for the best results.

Reheating

To bring back some crunch, I reheat leftovers in a toaster oven or an air fryer on medium heat for just a few minutes. Avoid microwaving since it tends to make the caramel coating sticky rather than crispy again. A quick reheat like this really revives that fresh-out-of-the-pan magic.

FAQs

Final Thoughts

This Kamote Cue (Filipino Candied Sweet Potatoes) Recipe holds a special place for me—it’s one of those humble, nostalgic snacks that instantly warms my heart and brings my family around the table. Whether it’s a quick afternoon pick-me-up or part of a festive spread, making kamote cue at home is both satisfying and downright fun. I hope you enjoy making it as much as I do. Give it a try soon and share that sweet caramel goodness with the people you love!

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