Description
Kamote Cue is a popular Filipino street food featuring sweet potato slices deep-fried until tender and then coated in caramelized brown sugar, creating a crispy, sweet coating. This easy-to-make snack is perfect for satisfying your sweet tooth with a delightful contrast of textures.
Ingredients
Scale
Sweet Potatoes
- 4 medium white sweet potatoes
Other Ingredients
- 1/2 cup light brown sugar
- High-heat oil for frying (enough to fill 1 1/2 to 2 inches in pan)
Instructions
- Heat the oil: Pour 1 1/2 to 2 inches of high-heat oil into a deep frying pan and heat it over medium-low heat until it reaches between 350°F to 375°F (178°C to 190°C). This ensures proper frying and caramelization.
- Prepare the sweet potatoes: Wash and peel the sweet potatoes, then slice them into rounds about 1/2 inch thick for even cooking.
- Fry the sweet potatoes: Carefully place the sweet potato slices into the hot oil in batches so they are partially submerged, cooking them until tender inside and cooked on the outside, about 5-8 minutes. Remove with a slotted spoon and transfer to a plate.
- Caramelize the sugar: Sprinkle the brown sugar directly into the hot oil remaining in the pan, letting it melt and caramelize without stirring until it forms a syrupy consistency.
- Coat the sweet potatoes: Return the fried sweet potatoes to the pan and toss gently until each piece is evenly coated with the caramelized sugar and turns a golden brown color.
- Drain excess oil: Use a slotted spoon to remove the candied sweet potatoes from the pan, shaking off excess oil, then place them on a wire rack to cool and let the caramel harden slightly.
- Optional skewering: If desired, skewer the sweet potatoes immediately after removing them from the sugar coating before they harden, for easier handling and classic presentation.
- Serve and enjoy: Once cooled enough to handle, serve your kamote cue fresh for the best taste and texture.
Notes
- Kamote cue is best served fresh to enjoy its crispy caramel coating.
- Ensure the oil temperature is between 350°F and 375°F to prevent soggy sweet potatoes caused by too low heat.
- Using white sweet potatoes is preferred as they are naturally sweeter and yield better results.
- A cooking thermometer can help maintain the correct oil temperature for perfect frying and caramelization.
Nutrition
- Serving Size: 1 serving (approx. 4-5 slices)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 5 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
