Kamote Que Toffee Sweet Potatoes (Toffee Sweet Potatoes) is one of the local afternoon “merienda” (snacks) when I was growing up in the Philippines as it is very affordable and filling. This sweet treats can be bought as street food or can be made at home. Usually eaten as an afternoon snack and at its best while it’s freshly cooked.
It cannot be called Kamote Que if the sweet potato pieces are not skewered. So for added authenticity, here’s how it’s done and how it looks like. And of course, after taking the picture, I snapped those hanging toffee pieces…cannot resist, it was calling me to eat them.
Sweet Potatoes (Kamote) are plentiful in the Philippines and it is readily available here in Australia. The most common are the orange and red skinned types. A very versatile root vegetable, it can be boiled, fried and baked.
KAMOTE QUE (Toffee Sweet Potatoes)
1 kg sweet potatoes
1 cup cooking oil
1/2 cup brown sugar
*used U.S Measuring Cups & Spoons
~ Peel and slice the sweet potatoes (about 1.5 cm in thickness).
~ Heat cooking oil in a pan and in medium-high heat, cook the sliced sweet potatoes until light golden brown, drain in absorbent kitchen paper towels and set aside.
~ Remove the oil from the pan and lower the heat into medium-low.
~ Place brown sugar in the pan and then slowly melt the sugar granules. Once the sugar is liquefied, add the slices of sweet potatoes and thoroughly mix them altogether. Turn off the stove but don’t remove the pan from the stove.
~ This next process have to be quick. Using kitchen tongs pick each sweet potato slices and skewer lengthwise (pls. refer to 2nd photo), about 4 slices per bamboo stick. Place Kamote Que sticks separately in a tray lined with baking or silicon paper. Another option is to just place the sweet potato slices separately and let the toffee hardens before placing them in a serving bowl. If you want the leftover toffee from the pan, drizzle them over the sweet potato slices. Serve immediately.
BEST WITH: Vanilla Ice cream.