Kamote Cue refers to skewered, deep-fried sweet potato slices coated in caramelized brown sugar. This beloved Filipino meryenda (mid-afternoon snack) is commonly sold by street vendors across the Philippines. The combination of crispy caramelized sugar and tender sweet potato makes it an irresistible snack enjoyed by people of all ages.
Kamote Cue is a top-selling street food because it is affordable, filling, and satisfying. A few skewers can keep you comfortably full for hours, and the sweet, slightly crunchy coating pairs wonderfully with a cold drink. The simple mix of carbohydrates and sugar gives a quick energy boost, which is one reason it remains a popular choice for an afternoon pick-me-up.
Enjoy this classic Filipino snack: Kamote Cue (also spelled Camote Cue).
Kamote Cue Recipe
5 minutes
10 minutes
15 minutes
Ingredients
- 1 lb sweet potato, sliced crosswise about 1.5 cm thick (Asian sweet potato is preferred)
- 1 cup brown sugar
- 1 cup cooking oil
Instructions
- Heat a wide pan or deep skillet over medium heat and pour in the cooking oil. Use enough oil to allow the sweet potato slices to fry evenly.
- When the oil is hot, add the brown sugar directly into the oil. Stir gently until the sugar begins to dissolve and form a syrup. Be careful, as hot sugar and oil can bubble up.
- When the brown sugar syrup floats and becomes bubbling and slightly thick, carefully add the sweet potato slices into the pan. Fry for about 7 to 10 minutes, turning the slices occasionally so the caramelized sugar sticks evenly and the sweet potato cooks through.
- Using tongs or a slotted spoon, remove the sweet potato slices from the oil one by one as they become evenly coated and caramelized. If you prefer the traditional presentation, skewer the slices onto bamboo sticks while still warm so the coating sets around each piece.
- Allow the skewered Kamote Cue to cool for a few minutes so the caramelized sugar hardens slightly. Serve warm or at room temperature and enjoy.
Nutrition Information
Serving:
2
Nutrition values will vary depending on sweet potato size, the amount of oil absorbed during frying, and the exact quantity of sugar used. Consider baking a lighter version if you want to reduce oil.