2poundsJapanese sweet potatoesabout 3 medium* see Notes
1 ½cupsbrown sugarpacked
Canola oilfor frying
Bamboo/barbecue sticksfor serving
Peel the sweet potatoes and cut into ½ inch discs. Pour about an inch of oil in a wok and turn the heat on medium.
Once the oil is hot, gently add the potato slices. Cook for 5 minutes, turning occasionally. You’ll know you’re ready for the next step when the camote starts turning yellow.
Next, add the brown sugar by pushing some of the potatoes to the side so the sugar goes at the bottom. Let it cook ( do not stir yet ) until the sugar is starting to caramelize, about 2 to 4 minutes. Make sure the sugar is submerged in the oil and preferably under the potatoes to help it caramelize faster.
Once the sugar is no longer grainy and starts to coat the sweet potatoes, start mixing. Continue mixing until each piece is completely covered with the caramel and the desired doneness is reached. It can take between 5 to 10 minutes, depending on the color you prefer. Sprinkle sesame seeds (if using) during the last minute of cooking. Be gentle when mixing, to keep the sweet potatoes’ shape intact.
Thread on skewers and serve.
*Use asian sweet potatoes like the Japanese (Oriental) or Korean. It’s reddish/purple-ish in color with a pale (almost white) interior.
Keyword dessert, meryenda, quick and easy meals, snacks, street food
Recipes made with love by Pinoybites.com : https://pinoybites.com/recipes/camote-cue-caramelized-sweet-potato/