Snack
Camote Fries with Honey
About this dish
These camote fries are a beloved snack in our household, especially when my Lola would make them on rainy afternoons. Sweet potato strips are baked until crispy on the outside and tender inside, then drizzled with local honey for a naturally sweet finish.
A sprinkle of sea salt and a dash of calamansi zest elevates this simple treat into something truly special.
Ingredients
UK and US measurements are both included for every recipe.
sweet potato (camote)
vegetable600 g
Imperial measurement: 1.3 lb
olive or vegetable oil
fat2 tbsp
Imperial measurement: 30 ml
cornstarch
other1 tbsp
salt
seasoning1/2 tsp
honey
liquid3 tbsp
calamansi zest
herb1 tsp
black pepper
spice1/4 tsp
Method
Preheat oven and prepare baking sheet
5 minutesPreheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Cut sweet potatoes into fries
5 minutesPeel the sweet potatoes and cut them into uniform sticks about 1/2 inch thick. Try to keep them similar in size for even baking.
Soak in cold water (optional)
10 minutesSoak the cut fries in cold water for 10 minutes to remove excess starch (this helps crispiness). Drain and pat very dry with a clean kitchen towel.
Toss with oil and cornstarch
3 minutesIn a large bowl, toss the dried sweet potato sticks with oil, cornstarch, salt, and pepper until evenly coated.
Arrange on baking sheet
2 minutesSpread the fries in a single layer on the prepared baking sheet, making sure they are not touching each other too much to ensure crispiness.
Bake until golden and crispy
25 minutesBake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy on the edges. Keep an eye on them to prevent burning.
Drizzle with honey and garnish
2 minutesRemove from oven and immediately drizzle with honey. Sprinkle calamansi zest (if using) and a tiny pinch of salt. Toss gently to coat. Serve warm.
Equipment
- baking sheet
- parchment paper
- large bowl
- knife and cutting board
- measuring spoons
Nutrition facts
Tips
- Soaking the cut sweet potatoes in cold water for at least 10 minutes helps remove excess starch, which makes the fries crispier when baked.
- I like to use locally sourced honey for this recipe—the floral notes remind me of my Lola's garden where she kept a small beehive.
- Calamansi zest is a game-changer!
- If.
- If you can't find calamansi, lime zest works beautifully and adds a bright, citrusy contrast to the sweet honey.
- For extra crunch, you can add a sprinkle of cornstarch, it creates a light coating that crisps up in the oven without deep frying.
Serving suggestions
- Serve these camote fries warm as an afternoon merienda or snack. They also make a lovely side dish for grilled meats or fish. Pair with a cup of hot salabat (ginger tea) for a comforting treat.
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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.