Kamote Cue Recipe (Caramelized Sweet Potatoes)

Fried sweet potatoes coated in caramelized sugar.

Course Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 194kcal

Cost $4-$6

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 6–8 minutes, flipping halfway through, until tender inside and lightly golden.
Transfer to a wire rack or paper towel-lined plate to drain.

In the same pan, add 1 cup sugar to the remaining oil. Lower heat to medium.
Do not stir. Let the sugar melt on its own and just watch closely.
Once you see the sugar start to caramelize and turn light golden, add the fried kamote right away.
The sugar will continue cooking and darken once the sweet potatoes are added.

Using a spatula or wooden spoon, gently turn the sweet potatoes to coat.
Keep turning so they’re evenly coated and don’t stick together. If pieces stick, separate them gently.
At first, the sugar may look grainy. Keep turning until it fully melts and becomes smooth and shiny.
Once coated and glossy, use tongs to transfer the pieces to a wire rack. Keep them slightly apart so they don’t stick as they cool.
⚠️ The melted sugar is very hot. Avoid touching it.

Let the kamote sit for a few minutes until the sugar starts to harden.
If using skewers, insert them while the coating is still slightly soft. Let the sugar fully set before serving.

Sweet potatoes: Japanese or Korean sweet potatoes (yellow flesh) work best because they stay firm when fried. Any firm sweet potato works — just cut them thick.
Sugar: Granulated sugar melts smoothly and gives a clean coating. Brown sugar can be used but may darken faster.
Oil: Use a neutral oil with a high smoke point (like vegetable oil, canola oil, or avocado oil).
Skewers: Optional. You can serve them on a plate without skewers.

Cooking Tips