Easy Camote Cue (Filipino Caramelized Sweet Potatoes)
Camote cue is a classic Filipino merienda made with sweet potato slices deep-fried in oil and coated in caramelized brown sugar. Three ingredients, one pan, ready in 30 minutes.
Servings: 4
Calories: 320kcal
Equipment
- skillet or wok
- Slotted spoon or tongs
- Wire rack or parchment-lined plate
- Paper towels
- Knife and cutting board
- Bamboo skewers (optional)
Ingredients
- 3 medium Sweet potato (kamote), peeled and sliced about half inch
- ¾ cup Brown sugar
- 1-2 cups Neutral oil (vegetable or canola) for frying
Instructions
- Peel and slice sweet potatoes into rounds about ½ inch thick. Pat dry with paper towels.
- Pour oil into a wide deep pan or wok. Heat over medium to medium-high until the oil reaches 325°F to 350°F.1-2 cups Neutral oil (vegetable or canola)
- Add sweet potato slices in a single layer. Fry for 3 to 4 minutes per side until lightly golden and just starting to soften. Work in batches - do not crowd the pan.3 medium Sweet potato (kamote), peeled and sliced
- Sprinkle brown sugar directly over the sweet potato slices in the oil. Let it melt without stirring too much, then gently turn the pieces to coat evenly.¾ cup Brown sugar
- Continue cooking over medium heat for 4 to 6 minutes, turning carefully, until the pieces are deep golden-amber and the coating looks glassy and set.
- Remove with a slotted spoon or tongs and place on a wire rack or parchment-lined plate. Thread onto bamboo skewers if desired. Let sit for a few minutes to allow the sugar shell to harden before serving.
Notes
- Cut even slices. Uneven slices cook unevenly - thinner pieces burn before thicker ones are done. Take an extra minute to keep them close to ½ inch all the way through.
- Dry the sweet potato well. This is the step most people skip. Moisture makes the oil splatter and stops the sugar from coating evenly. A quick pat with paper towels before frying makes a real difference.
- Don't add the sugar too early. Wait until the sweet potato slices are halfway cooked and lightly golden before adding the brown sugar. Too early and it burns. Too late and the coating won't stick properly.
- Medium heat is everything. High heat burns the sugar fast. Low heat makes the sweet potatoes greasy. Stay at medium once the sugar goes in and don't walk away.
- Work in batches. Crowding the pan drops the oil temperature and steams the sweet potatoes instead of frying them. Two to three rounds in the pan always beats one crowded mess.
- Let them rest before eating. The caramel shell needs a few minutes to harden after you pull them from the oil. They'll look set before they actually are - give them at least 3 to 5 minutes on the rack before biting in.
- Skewers are optional. Traditional camote cue is served on bamboo skewers, but they taste exactly the same on a plate. Skip the skewers if you want to keep it simple.
Nutrition
Calories: 320kcal | Carbohydrates: 68g | Protein: 2g
