Why is my kamote cue soggy?

If your caramelized sweet potatoes turn out soggy, there are a few possible reasons, but it is most likely the oil was not hot enough. If the oil is below 350F, the sweet potatoes will absorb oil as opposed to caramelizing and become soggy. To make sure the oil is between 350F and 375F, we recommend investing in a thermometer.

What dipping sauces go well with this kamote cue recipe?

Our coconut caramel sauce (latik) from our Suman Malagkit recipe makes the perfect dipping sauce. It adds a rich, creamy sweetness that compliments the caramelized coating on the sweet potato slices. You can also use a chocolate sauce , muscovado sugar syrup, or sweetened coconut condensed milk . Don't be afraid to experiment!

Kamote cue is one of the many naturally vegan Filipino snacks and street foods. To ensure that the sugar used in the recipe is vegan, opt for an organic variety. We love the brand Wholesome . It is always organic, fair trade, and certified vegan-friendly!

What color sweet potatoes should I use?

Although you could technically use any colored sweet potato, white sweet potatoes are ideal for this recipe as they are sweeter and produce a better end result.

Kamote Cue (Filipino Candied Sweet Potatoes)

Name: Kamote Cue (Filipino Candied Sweet Potatoes)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Filipino
Ingredients: Sweet potatoes; 1/2 cup light brown sugar; High-heat oil for frying

Description

This Kamote Cue is a popular Filipino street food that is made from sweet potato pieces deep-fried with a coating of caramelized brown sugar. It’s the perfect afternoon snack or sweet dessert to enjoy while hot and crispy with your favorite sweet dipping sauces.

Ingredients

Sweet potatoes
1/2 cup light brown sugar
High-heat oil for frying

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Instructions

Heat the oil. Heat 1 1/2 to 2 inches of oil in a deep frying pan or work over medium-low heat. You don’t want too much oil, just enough to cover about half of the potatoes.
Prepare the potatoes. Wash and peel the sweet potatoes, then cut them into round slices about 1/2-inch thick.
Pan-fry the sweet potatoes. Carefully add the sliced sweet potatoes to the oil and cook until the inside is tender and the outside is cooked. This typically takes about 5-8 minutes. Once ready, carefully remove the potatoes from the oil and transfer them to a plate. We fried ours in 2 batches.
Sprinkle the sugar in the oil. Sprinkle the brown sugar into the hot oil and wait until the sugar starts to caramelize.
Caramelize the sweet potatoes. Transfer the sweet potatoes back to the oil and sugar mixture and toss until golden brown and well coated in the caramelized sugar.
Transfer to a cooling rack. Remove the candied sweet potatoes from the pan using a slotted spoon and shake off any excess oil. Place the potatoes on a wire rack and let cool.
Skewer: If you’d like to skewer your deep-fried sweet potatoes, it is best to do it as soon as it’s removed from the sugar coating. As it cools, the sweet potatoes will continue to harden and make it more difficult to skewer.
Serve. Once cool enough to handle, dig in and enjoy!

Notes

Kamote cue is best served fresh.
If your caramelized sweet potatoes turn out soggy, there are a few possible reasons, but it is most likely the oil was not hot enough. If the oil is below 350F, the sweet potatoes will absorb oil as opposed to caramelizing and become soggy. To make sure the oil is between 350F and 375F, we recommend investing in a thermometer.
Although you could technically use any colored sweet potato, white sweet potatoes are ideal for this recipe as they are sweeter and produce a better end result.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Snack
Method: Fried
Cuisine: Filipino