Kamote Cue Recipe (Caramelized Sweet Potatoes)
Fried sweet potatoes coated in caramelized sugar.
Servings 8
Calories 194kcal
Cost $4-$6
Equipment
- wide pan or wok
- Tongs
- Wire rack
- Skewers (optional)
Ingredients
- 2 pounds sweet potatoes peeled and cut into ½-inch thick slices
- 1 cup white sugar
- Neutral oil
Instructions
- Heat about ½ inch of oil in a pan over medium-high heat.
- Fry the sweet potatoes for 6 to 8 minutes, turning halfway, until tender and lightly golden. Work in batches if needed.
- Transfer to a wire rack or paper towel-lined plate.
- Lower the heat to medium. Add the sugar to the remaining oil. Do not stir.
- Once it melts and turns light golden, add the sweet potatoes. Gently turn to coat. At first, the sugar may look grainy. Keep turning until it melts into a smooth, shiny caramel. Separate any pieces that stick together.
- Transfer to a wire rack, leaving a little space between each piece. Let cool for a few minutes. The caramel is very hot, so let it cool before handling.
- If using skewers, insert them while the caramel is still soft. Let the caramel harden before serving.
Notes
- Sweet potatoes: Japanese or Korean sweet potatoes work best, but any firm sweet potato will do. Cut into thick pieces.
- Sugar: Granulated sugar gives the smoothest coating. Brown sugar works but caramelizes faster.
- Oil: Use a neutral oil with a high smoke point.
- Melted sugar is extremely hot — handle carefully.
- Don't stir the sugar while it melts.
- Add the sweet potatoes as soon as the sugar turns light golden.
- Keep turning so the coating stays smooth and doesn’t clump.
- Work quickly as the caramel darkens fast.
Nutrition
Calories: 194kcal | Carbohydrates: 48g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.001g | Sodium: 63mg | Potassium: 383mg | Fiber: 3g | Sugar: 30g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg