Sweet Caramelized Camote Cue
A delicious and simple snack made from sweet potatoes, caramelized to crispy perfection and coated in a sweet syrup.
Servings: 4 servings
Calories: 250kcal
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.
Notes
For serving, skewers 3 to 4 pieces onto each stick and serve warm. Pair with ice cream or a sprinkle of flaky salt for added flavor. To revive texture, reheat lightly in the oven if stored overnight.