Kamote Cue Recipe (Caramelized Sweet Potatoes)

Kamote cue is a classic Filipino street snack made with fried sweet potatoes coated in caramelized brown sugar.

It's crispy on the outside, soft inside, and lightly sticky from the sugar. If you've ever bought this from a street vendor growing up, you already know how good it is.

You only need a few ingredients, and it comes together fast - perfect for merienda or whenever you're craving something sweet.

What is Kamote Cue?

Kamote cue is a popular Filipino street food made with deep-fried sweet potatoes (kamote) coated in caramelized sugar and usually served on skewers.

It's similar to banana cue, but instead of saba bananas, sweet potatoes are used. It's commonly enjoyed as merienda (afternoon snack) in the Philippines.

Ingredients You'll Need

Notes and Substitutions

• Sweet potatoes (kamote): I like using Japanese or Korean sweet potatoes (the ones with pale yellow flesh) because they stay firm when fried and don't get mushy. They also caramelize really nicely. If you can't find those, any firm sweet potato works - just slice them thick so they don't fall apart.
• Sugar: I usually use white sugar because it melts clean and coats the kamote evenly. Brown sugar works too if that's what you have.
• Oil: Use a neutral oil with a high smoke point so the sugar doesn't burn too fast. Vegetable oil, canola oil, or avocado oil all work well.
• Skewers: Totally optional. Street-style kamote cue is skewered, but you can also serve it straight on a plate.

How to Make Kamote Cue (Step-by-Step)

Step 1: Fry the kamote

Heat about ½ inch of oil in a pan over medium-high heat.

Add the sweet potatoes in a single layer (work in batches if needed).

Fry for about 6-8 minutes, flipping halfway through, until they're tender inside and lightly golden on both sides.

Transfer to a wire rack or a plate lined with paper towels to drain.

Step 2: Melt the sugar

In the same pan, add 1 cup white sugar to the remaining oil and lower the heat to medium.

Do not stir. Let the sugar melt on its own. Just watch it closely.

Once you see the sugar start to caramelize and turn light golden, add the fried kamote right away.

Don't wait for all of it to brown. The sugar will continue cooking and darken once the sweet potatoes are added.

Step 3: Coat with sugar

Using a spatula or wooden spoon, gently turn the sweet potatoes to coat them in the melted sugar.

Keep turning so they're evenly coated and don't stick together. If pieces stick, carefully separate them as you go.

At first, the sugar may look grainy. Keep turning over medium heat until the sugar fully melts and the coating looks smooth and shiny - not sandy.

As soon as a piece is fully coated and glossy, use tongs to transfer it to a wire rack. Keep the pieces slightly apart so they don't stick together as they cool.

Continue until all the sweet potatoes are coated, then turn off the heat.

Let the caramelized sweet potatoes sit on the rack for a few minutes until the sugar starts to harden.

⚠️ The melted sugar is very hot. Be careful not to touch it, as it can burn quickly.

Step 4: Skewer

If using skewers, insert them while the coating is still slightly soft. Hold the sweet potatoes steady with tongs as you slide the skewer through.

Let the sugar fully set before serving.

Cooking Tips

• The sugar gets very hot, so handle carefully.
• Don't stir the sugar right away - let it melt first so it doesn't clump.
• Keep turning so the pieces coat evenly and don't stick together.
• Place them on a wire rack and keep them slightly apart so they don't stick as they cool.
• Work quickly once the sugar starts browning - it darkens fast.

Recipe FAQs

More Filipino Merienda Recipes to Try

• Turon (banana lumpia): Saba bananas wrapped and fried until crisp and caramelized.
• Maruya (banana fritters): Fried saba bananas dipped in rice flour batter.
• Banana cue: Fried bananas coated in caramelized sugar.
• Biko: Sticky rice cooked in coconut milk and brown sugar, topped with latik.
• Cassava suman: Steamed cassava cakes wrapped in banana leaves.
• Minatamis na saging: Saba bananas cooked in brown sweet syrup.