Snack
Camote Cue with Coconut (Caramelized Sweet Potato Skewers)
Original name: Camote Cue with Coconut
About this dish
This is my Lola's take on the classic street food camote cue, finished with a generous shower of fresh coconut for a little extra sweetness and texture. It's the kind of snack that takes me straight back to lazy afternoons in the Philippines, when the smell of caramelizing brown sugar would drift from the corner vendor's cart.
Crispy on the outside, tender inside, and with that unmistakable coconut flavor – this version is a love letter to her kitchen.
Ingredients
UK and US measurements are both included for every recipe.
sweet potatoes
vegetable900 g
Imperial measurement: 2 lbs
brown sugar
other120 g
Imperial measurement: 1/2 cup
cooking oil
fat500 ml
Imperial measurement: 2 cups
grated fresh coconut
fruit50 g
Imperial measurement: 1/2 cup
water
liquid60 ml
Imperial measurement: 1/4 cup
Method
Prepare the sweet potatoes
5 minutesPeel the sweet potatoes and cut them into uniform 1-inch cubes. This helps them cook evenly and fit nicely on skewers.
Heat the oil
2 minutesPour the oil into a deep skillet or wok, about 2 inches deep. Heat over medium heat to about 350°F (175°C). To test, drop a small cube of sweet potato – it should sizzle gently.
Par-cook the sweet potatoes
10 minutesGently add the sweet potato cubes in batches, making sure not to overcrowd the pan. Fry for 5-7 minutes until they are just tender and lightly golden but not fully cooked. Remove with a slotted spoon and drain on paper towels. Let them cool slightly so they are easy to handle.
Skewer the sweet potatoes
3 minutesThread 3-4 cubes onto each bamboo skewer, pushing them together snugly but not too tightly.
Caramelize the sugar
3 minutesCarefully pour out most of the oil, leaving about 2 tablespoons in the pan. Add the brown sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and forms a syrupy caramel, about 2 minutes.
Coat the skewers
5 minutesAdd the skewers to the caramel in a single layer. Using a spoon, repeatedly drizzle the caramel over the sweet potatoes, turning them to coat all sides. Cook for 3-5 minutes until the caramel thickens and clings to the sweet potatoes, becoming sticky and glossy.
Finish with coconut
2 minutesTransfer the hot camote cue skewers to a serving plate. Immediately sprinkle with grated fresh coconut, pressing it gently onto the caramel so it sticks. Serve warm.
Equipment
- Deep skillet or wok
- Slotted spoon
- Paper towels
- Bamboo skewers
- Serving plate
Nutrition facts
Tips
- Use fresh, firm sweet potatoes for the best texture—they hold up better during frying and caramelizing.
- Don't skip par-cooking: it ensures the sweet potatoes are tender inside before the caramel coating forms, preventing a raw center., Work quickly when adding the coconut, the caramel sets fast once it cools, and the coconut needs to stick while it's still tacky.
- If you want a deeper coconut flavor, toast the grated coconut lightly in a dry pan for a minute or two before using.
Serving suggestions
- Serve these camote cue skewers as a merienda (afternoon snack) with a cup of warm tsokolate (Filipino hot chocolate) or coffee.
- For.
- For a more decadent treat, you can also serve them with a scoop of vanilla ice cream.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.