Kamote Cue (Filipino Candied Sweet Potatoes) Recipe

I absolutely love Kamote Cue (Filipino Candied Sweet Potatoes) Recipe because it hits that perfect sweet-and-crispy note that’s so comforting and nostalgic. Whenever I make this treat, it instantly transports me back to busy street corners in the Philippines where vendors fry up these golden, sugary sweet potatoes right in front of you. It’s simple but incredibly satisfying – a great little snack to enjoy anytime you want a touch of warmth and sweetness.

You’ll find that making Kamote Cue (Filipino Candied Sweet Potatoes) Recipe at home is easier than you might think, and it’s a fantastic way to turn humble sweet potatoes into something truly special. Plus, this recipe works beautifully as a quick afternoon pick-me-up or as a fun, finger-food dessert that everyone will go crazy for. I’ve been making this for years and every time, the caramelized coating is the real showstopper!

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Ingredients You’ll Need

These ingredients come together effortlessly to form the perfect sweet and crispy kamote cue. When shopping, I usually pick fresh, firm sweet potatoes and good quality light brown sugar for that rich caramel flavor.

• Sweet potatoes: I prefer white sweet potatoes because they’re naturally sweeter and hold up well during frying.
• Light brown sugar: It caramelizes beautifully and gives you that classic sticky, sweet glaze.
• High-heat oil for frying: Use an oil with a high smoke point like vegetable or canola oil to get that perfect fry without burning the sugar.

Variations

I like to switch things up sometimes and add my own spin on this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe. Feel free to personalize it so it suits your taste or whatever you have on hand.

• Spiced Kamote Cue: Adding a pinch of cinnamon or nutmeg to the brown sugar before caramelizing adds a lovely warmth that my family really enjoys during cooler months.
• Salted Caramel Twist: A sprinkle of sea salt over the candied sweet potatoes right after frying can balance out the sweetness and elevate the flavor beautifully.
• Healthier Option: You can try baking the sweet potatoes and tossing them with caramelized sugar on the stovetop for a less oily version, though it won’t be quite as crispy.
• Using Purple Sweet Potatoes: These add a gorgeous color and slightly different taste – perfect if you want to impress guests with a vibrant twist.

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

Step 1: Prepare Your Sweet Potatoes

Start by washing and peeling your sweet potatoes, then slice them into rounds about half an inch thick. This thickness is key — too thin and they’ll fry too quickly and get soggy; too thick and they might not cook through evenly. I like to keep them uniform so you get that perfect even cooking and texture every time.

Step 2: Heat the Oil Just Right

Pour about 1 1/2 to 2 inches of oil into a deep pan and heat it over medium-low heat. You want the oil hot enough to fry properly but not so hot it burns your sugar later — ideally between 350°F and 375°F. I use a thermometer for accuracy because keeping that temperature steady is what helps avoid soggy potatoes.

Step 3: Fry the Sweet Potatoes

Carefully add the sweet potato slices to the hot oil in batches to avoid overcrowding. Fry them until the insides are tender and the outsides are cooked, usually about 5 to 8 minutes. Flip them gently so they brown on both sides. Once they’re done, transfer them to a plate to drain excess oil. Trust me, frying in batches keeps them crispier!

Step 4: Caramelize the Sugar

Sprinkle the brown sugar into the hot oil left in the pan and wait for it to melt and caramelize into a beautiful golden syrup. This part smells absolutely divine and honestly, this step is where the magic happens. Stir gently to avoid burning the sugar.

Step 5: Coat Sweet Potatoes in Caramel

Once the sugar is melted, carefully put the fried sweet potatoes back into the pan and toss them until they’re completely coated in that gorgeous caramelized sugar glaze. Work quickly because the caramel will harden as it cools. Using a slotted spoon, remove the kamote cue and shake off any excess oil before placing them on a wire rack to cool.

Step 6: Skewer and Serve

For an authentic touch, thread the sweet potatoes onto bamboo skewers right away while the caramel is still soft. As the coating cools, it hardens and can be tricky to skewer. Then, let them cool just enough to enjoy – I promise you’ll be hooked on that crunchy, sweet bite!

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

Garnishes

I generally like to serve kamote cue just as it is – that sticky caramel coating is the star! But if you want to jazz it up, a tiny sprinkle of flaky sea salt or a dusting of toasted sesame seeds adds a subtle extra layer of flavor that’s delightful. Sometimes I add a few chopped roasted peanuts for crunch.

Side Dishes

This sweet treat pairs wonderfully with a cup of hot coffee or a refreshing iced tea. If you’re serving it as part of a Filipino-inspired spread, it goes nicely alongside savory dishes like pancit or lumpia egg rolls, complementing salty and savory flavors.

Creative Ways to Present

For parties, I love threading them on colorful skewers and arranging them vertically in a rustic wooden board or a jar filled with coarse salt to keep them standing. It’s such a charming way to show off the crispy caramel goodness and makes for an easy grab-and-go treat that guests adore.

Make Ahead and Storage

Storing Leftovers

If you have leftover kamote cue (which is rare in my house!), store them in an airtight container at room temperature for up to one day. The caramel coating is best fresh, but keeping them dry and cool helps maintain their crispness. Avoid storing them in the fridge as moisture can make the sugar coating sticky and soft.

Freezing

I rarely freeze kamote cue because the texture changes when thawed – the sweet potatoes can get mushy and the caramel loses its crunch. But if you must, freeze them in a single layer on parchment paper and then transfer to a freezer-safe bag. Thaw completely and re-crisp under a broiler or quick pan-fry, though results vary.

Reheating

To revive leftover kamote cue, I gently reheat them in a non-stick pan over medium heat for a few minutes to bring back some crispiness. Avoid microwaving as that will just soften the caramel and make it sticky and chewy instead of crunchy.

FAQs

Final Thoughts

I hope you’ll give this Kamote Cue (Filipino Candied Sweet Potatoes) Recipe a try – it’s one of those simple dishes that really wins hearts with just a few ingredients and a little care. Making these sweet, caramel-coated sweet potatoes at home brings me so much joy because it’s like capturing a little piece of Filipino street food culture in my own kitchen. It’s an easy, crowd-pleasing recipe that I think you and your loved ones will adore as much as mine do — enjoy every sweet, crunchy bite!

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