Camote Cue (Caramelised Sweet Potato)
When it was merienda time (2-3pm snack time) in the Philippines, we used to queue up for the still frying caramelised sweet potato in one of the street vendors in Tondo, Manila. It was hypnotic to watch the bubbling cooking oil as it cooks the camote. We then had to watch how each circular slice was threaded into a wooden skewer.
This 2017 holiday in Manila, we had camote cue for snack and was surprised to be given elongated shapes sans the kebab stick. It tasted the same but I have to admit, I miss the way you take a bite from a slice of camote from the stick.
Anyway below is a simple recipe for this delicious snack, much loved by Filipinos.
- 2 sweet potato, peeled and sliced
- 1 cup brown sugar
- 1 cup cooking oil
- wooden skewer
- Heat a wok or a large pan and pour the cooking oil.
- Carefully heat the cooking oil and then stir in the sugar.
- When the sugar is heated up, it begins to break down and float up. Now add the slices of sweet potatoes.
- Fry each side for 7-10 minutes, allowing it to be covered with the caramelised sugar.
- Remove the sweet potatoes with slotted spoon from the wok and using a tong directly thread the caramelised sweet potatoes in a wooden skewer, usually three pieces in each skewer.
- Share and Enjoy.
Note: Be careful in cooking this recipe. Bubbling oil and boiling sugar are excruciatingly hot!