Camote Cue Snack cravings always hit me on lazy afternoons, especially when I want something sweet, affordable, and fast. Maybe you know that feeling too, when your stomach starts whispering for a street food favorite but traffic feels like a final boss. I grew up watching street vendors flipping those golden sticks of caramelized sweet potato by the sidewalk, and the smell alone would make me sprint. Today, I make my own at home, and honestly, it might be even better. Let me show you how I get that crispy exterior, sticky sugar coat, and soft center every single time. 
Ingredients
Everything here is simple and easy to find. If you’re stocked on pantry basics, you’re halfway there. The secret to great Camote Cue is using sweet potatoes that are just right, not too hard and not watery. Here’s what you’ll need:
- 4 medium orange sweet potatoes, peeled and sliced into 1/2 inch thick rounds or thick wedges
- 1 1/4 cups brown sugar or muscovado sugar, loosely packed
- 1 tablespoon white sugar for extra crisp edges, optional
- 1/2 teaspoon salt to balance the sweetness
- 2 to 3 cups neutral oil for frying (canola or peanut oil work great)
- 1 teaspoon vanilla extract, optional but lovely
- Bamboo skewers for serving
If your sweet potatoes seem a bit dry or very starchy, soak the slices in cold water for 10 minutes and pat them dry very well before frying. Moisture is the enemy of crisp.
Tip: Try to slice evenly so everything cooks at the same time. Uneven sizes mean some pieces get soft while others are still firm.
Preparation steps
Cut, soak, and dry
1. Peel your sweet potatoes and slice them into thick yet manageable pieces. I like rounds for a classic look, but wedges are great if you want more surface area for caramel.
2. If your sweet potatoes seem chalky, soak the slices in cold water for 10 minutes. Drain and pat dry completely with clean towels. Dry slices fry better and help the sugar cling later.
Get your sugar and oil ready
3. In a bowl, mix brown sugar, white sugar if using, and salt. If you love aroma, add vanilla at the end, not now.
4. Pour oil into a deep pan or wok. Heat on medium until it reaches about 350 to 360 F. No thermometer? Dip a wooden chopstick into the oil. If tiny bubbles surround it, you’re at the sweet spot.
5. Line a plate with paper towels or a rack to drain the fried pieces. Have your skewers ready. Once the sweet potatoes are cooked, you’ll want to move fast.
One more thing. If you like learning snacks that pair well with this, you might enjoy checking out crispy caramelized banana cue too. It’s in the same flavor family and just as satisfying.
Frying tips
Good Camote Cue lives or dies by the fry. A gentle, steady heat keeps the outside golden and the inside fluffy. Here’s how I keep things consistent and safe.
Oil temperature and timing
Keep the oil at a medium heat so the sweet potatoes cook through before they brown too much. For 1/2 inch slices, I fry for 6 to 8 minutes total. If you see the edges turning deep golden too fast, lower the heat.
Don’t overcrowd the pan. Fry in batches. Too many slices at once cool down the oil and make the sweet potatoes soggy. You want gentle bubbling, not a splashy boil.
Flip a couple of times. Turning the slices helps them cook evenly, especially if your pan is hotter in certain spots. When a fork pierces them with slight resistance, they’re done.
Drain well. Move them to a rack or paper towels for a minute to remove extra oil. This short rest keeps the caramel from sliding off later and helps that shiny sugar coat stick like a dream.
Once you’ve got your fry rhythm down, you’re halfway to a perfect Sweet Caramelized Camote Cue Snack. It’s all about patience and listening to the little sizzle in the pan.
Caramel coating
Now comes the fun part. This step makes those slices glossy, sweet, and irresistible. Some do the sugar in the oil while frying. I prefer melting sugar after the frying, then tossing the sweet potatoes in it. It gives me more control and a cleaner, less greasy coat.
Melt the sugar: Pour off the frying oil, leaving just 2 tablespoons in the pan. Add 1 cup of brown sugar plus a pinch of salt. Heat on low. Do not rush it. When the edges start to liquefy, gently stir with a spatula. The sugar will look sandy at first, then slowly turn syrupy.
Coat quickly: Toss the fried sweet potatoes in the syrup and turn them until every piece gleams. If you want tiny sugar crystals for crunch, sprinkle a teaspoon of white sugar right at the end as you toss. That gives a slight sparkle and crisp bite, just like you see on the street stalls.
Set them up: Transfer the coated slices to a tray or directly onto skewers. Let them rest a minute to set. You can also add a drop of vanilla now for a gentle aroma. The heat will bloom the flavor without burning it.
“I’ve tried so many times to get that classic street style finish, and this method finally gave me the shiny glaze and crisp edges I love. My kids ask for it every weekend.”
If you like making quick snacks for the week, explore more ideas in the snacks collection here. You’ll find easy, kid friendly treats and handy tips.
With practice, this becomes your go to flow for a Sweet Caramelized Camote Cue Snack: fry, toss in syrup, set, and skewer. Simple, reliable, and oh so good.
Serving suggestions
- Classic street style: Skewer 3 to 4 pieces per stick and serve warm. That sheen is half the joy.
- At home dessert plate: Add a scoop of vanilla ice cream on the side. The warm and cold contrast is magic.
- Salty sweet combo: Sprinkle a pinch of flaky salt over the top. It makes the caramel pop.
- Breakfast twist: Serve alongside buttered toast and a cup of coffee or tea. Sweet and cozy.
- Party platter: Keep the pieces bite sized and stick toothpicks in. They’ll go fast.
If the caramel firms up too much before serving, put the skewers on a warm tray for a minute to loosen the glaze. Avoid a microwave blast, which can soften them too much. When stored, keep any leftovers in a container at room temp for the day. For next day, toast lightly in the oven at low heat to revive the texture.
And yes, this is absolutely perfect with a hot drink. I love pairing a fresh batch with strong coffee. It highlights the smoky notes of the caramel.
Enjoying your Sweet Caramelized Camote Cue Snack straight from the stick is just pure comfort. The crunch, the shine, the soft center. It’s a hug in food form.
Common Questions
Do I need to boil the sweet potatoes first?
No. If you slice them about 1/2 inch thick and fry at a steady medium heat, they’ll cook through nicely. Par boiling can make them too soft for a good caramel coat.
Why did my sugar clump and not melt smoothly?
Heat was probably too high or you stirred too early. Keep the flame low, let the sugar start melting at the edges, then stir gently and steadily until syrupy.
Can I use white sugar only?
You can, but brown or muscovado gives deeper flavor and that classic color. If white sugar is all you have, add a tiny splash of vanilla for warmth.
How do I keep the caramel from sliding off?
Drain the fried slices briefly before tossing in syrup. Excess oil prevents the sugar from clinging. Also, toss while the caramel is fluid, then set on a tray to firm up.
How long does it stay crisp?
Best within an hour. After that, it stays tasty but loses a bit of crunch. A quick reheat in a low oven helps, but nothing beats fresh.
Your New Go To Merienda Treat
There’s a reason this Sweet Caramelized Camote Cue Snack has stood the test of time. It’s budget friendly, easy to make, and so satisfying. With steady heat, a patient caramel, and a quick toss, you’ll get shiny, sticky slices that taste like afternoon joy. If you want more ways to play with this flavor at home, you might also enjoy reading about Caramelized Sweet Potato Skewers (Camote Cue) for added inspiration. Now grab those sweet potatoes and make a batch. Your kitchen is about to smell amazing, and your next snack break is going to be the best one yet.
Sweet Caramelized Camote Cue
Ingredients
For the Sweet Potatoes
- 4 medium medium orange sweet potatoes, peeled and sliced into 1/2 inch thick rounds or thick wedges
- 1.25 cups brown sugar or muscovado sugar, loosely packed
- 1 tablespoon white sugar, optional for extra crisp edges
- 0.5 teaspoon salt, to balance the sweetness
- 2-3 cups neutral oil for frying (canola or peanut oil)
- 1 teaspoon vanilla extract, optional but lovely
- 1 pack bamboo skewers for serving
Instructions
Preparation
- Peel the sweet potatoes and slice them into thick pieces, rounds or wedges.
- Soak the slices in cold water for 10 minutes if they seem dry, then pat them dry completely.
Frying
- In a bowl, mix brown sugar, white sugar (if using), and salt.
- Pour oil into a deep pan or wok and heat on medium until it reaches about 350 to 360 F.
- Line a plate with paper towels or a rack to drain the fried pieces.
- Fry the sweet potatoes in batches for 6 to 8 minutes until golden, flipping a couple of times.
- Drain fried sweet potatoes on a rack or paper towels.
Caramel Coating
- Pour off excess frying oil, leaving 2 tablespoons in the pan. Add 1 cup of brown sugar and a pinch of salt.
- Heat over low, gently stirring until the sugar turns syrupy.
- Toss the fried sweet potatoes in the syrup until coated, then transfer them to a tray or skewers.
- Let them rest for a minute to set the caramel.