Description
Kamote Cue is a popular Filipino street food featuring deep-fried sweet potato slices coated in caramelized brown sugar. This simple yet delicious snack delivers a crispy, sweet exterior with a tender, fluffy interior, perfect for enjoying fresh off the pan.
Ingredients
Units
Scale
Ingredients
- Sweet potatoes, peeled and sliced into 1/2-inch thick rounds
- 1/2 cup light brown sugar
- High-heat oil (such as vegetable or canola oil) for frying, about 1 1/2 to 2 inches deep
Instructions
- Heat the oil: Pour 1 1/2 to 2 inches of oil into a deep frying pan and heat over medium-low heat. The oil should be hot enough to fry but not smoking, ideally between 350°F and 375°F, to ensure proper caramelization without sogginess.
- Prepare the sweet potatoes: Wash, peel, and slice the sweet potatoes into 1/2-inch thick rounds. Make sure the slices are uniform to ensure even cooking.
- Fry the sweet potatoes: Carefully add the sweet potato slices to the hot oil in batches, cooking them until the insides are tender and the outsides are cooked through, about 5 to 8 minutes. Remove the fried slices with a slotted spoon and set aside on a plate.
- Caramelize the sugar: Sprinkle the brown sugar directly into the hot oil left in the pan. Allow the sugar to melt and caramelize, forming a golden syrup. Be careful not to burn the sugar by watching closely.
- Coat the sweet potatoes: Return the fried sweet potato slices to the pan with the caramelized sugar. Toss gently to coat each piece evenly with the caramelized sugar until they turn golden brown and glossy.
- Drain and cool: Use a slotted spoon to remove the candied sweet potatoes from the pan, allowing excess oil to drip off. Place them on a wire rack to cool slightly.
- Serve: If desired, skewer the candied sweet potatoes while still warm, as they harden upon cooling, making skewering more difficult. Enjoy immediately for the best texture and flavor.
Notes
- Kamote Cue is best served fresh to maintain its crispy caramel coating.
- To avoid sogginess, ensure the oil temperature is between 350°F and 375°F. Using a thermometer is recommended for accuracy.
- White sweet potatoes are preferred for their natural sweetness and overall better results, though other varieties can be used.
Nutrition
- Serving Size: 1/4 of recipe (about 4-5 pieces)
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 5 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
