📝 About This Recipe
A beloved staple of Philippine afternoon merienda, Kamote Cue features thick slices of starchy sweet potato deep-fried and enveloped in a crackling, glass-like shell of dark brown sugar caramel. This humble snack perfectly balances the earthy, natural sweetness of the 'kamote' with the deep, smoky notes of burnt sugar for a satisfying crunch in every bite. Traditionally skewered on bamboo sticks, it is a nostalgic treat that captures the vibrant spirit of Filipino street food culture.
🥗 Ingredients
Main Ingredients
- 1 kg Kamote (Sweet Potatoes) (preferably the yellow or orange variety for best texture)
- 1.5 cups Brown Sugar (dark brown sugar provides a deeper molasses flavor)
- 3 cups Vegetable Oil (for deep frying; use a neutral oil with a high smoke point)
For Assembly and Aroma
- 10-12 pieces Bamboo Skewers (standard length, soaked in water for 10 minutes to prevent splintering)
- 1 piece Pandan Leaf (optional, tied in a knot to infuse the oil with aroma)
- 1 pinch Sea Salt (to balance the intense sweetness)
👨🍳 Instructions
-
1
Thoroughly wash the sweet potatoes under cold running water to remove any dirt or grit. Pat them completely dry with a kitchen towel.
-
2
Peel the sweet potatoes using a vegetable peeler. Slice them crosswise into thick rounds, approximately 1/2 to 3/4 inch thick. Ensuring uniform thickness helps them cook evenly.
-
3
In a large wok or deep heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches approximately 350°F (175°C). If using the pandan leaf, add it now to infuse the oil.
-
4
Carefully slide the sweet potato slices into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Let them cook for about 3-5 minutes until they start to soften slightly.
-
5
Sprinkle the brown sugar evenly over the oil and the frying potatoes. Do not stir immediately; allow the sugar to melt and float on the surface of the oil.
-
6
Once the sugar begins to caramelize and turn into a dark liquid state, gently stir the sweet potatoes using a slotted spoon or tongs.
-
7
Continue frying and basting the potatoes with the melted sugar. The goal is to keep the potatoes moving so the caramel sticks to the surface of each slice.
-
8
Adjust the heat to medium to prevent the sugar from burning and becoming bitter. The caramel should be a deep amber color.
-
9
Fry for another 5-8 minutes, or until the sweet potatoes are tender when pierced with a fork and are thoroughly coated in a thick layer of caramel.
-
10
Using a slotted metal spoon, remove the glazed sweet potatoes one by one. Sprinkle a tiny pinch of sea salt over them while the glaze is still tacky.
-
11
Immediately skewer 2 or 3 slices onto each bamboo stick while they are still hot. Be very careful as the sugar is extremely hot and can cause burns.
-
12
Place the skewered Kamote Cue on a wire rack or a tray lined with parchment paper. Do not use paper towels, as the caramel will stick to them.
-
13
Allow the caramel to cool and harden for 2-3 minutes. This creates the signature 'crunch' that contrasts with the soft interior.
💡 Chef's Tips
Choose 'Kamote' that are firm and heavy for their size; avoid any with soft spots or sprouts. Always use high-quality brown sugar; the moisture in brown sugar helps it melt into a better glaze than white sugar. Maintain a steady oil temperature—if the oil is too hot, the sugar burns before the potato cooks; if too cool, the potato becomes greasy. Never leave the pot unattended once the sugar is added, as caramel can go from perfect to burnt in a matter of seconds. If the caramel in the pot starts to harden before you finish skewering, briefly turn the heat back on to remelt it.
🍽️ Serving Suggestions
Serve warm as a mid-afternoon snack (merienda) alongside a tall glass of ice-cold Sago't Gulaman. Pair with a hot cup of Barako coffee to contrast the intense sweetness of the glaze. For a modern twist, serve with a side of coconut whipped cream or a drizzle of coconut condensed milk. Enjoy outdoors or at a gathering for a truly authentic Filipino street food experience.