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Kamote Cue

THE PHILIPPINES

Fried Sweet Potato Skewers

SUBMITTED BY

Rov

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Rov’s favorite sweet potato dish is a classic Filipino street food snack!

Kamote cue is a beloved Filipino street food made of deep-fried sweet potatoes coated in caramelized brown sugar. It is a popular snack sold by street vendors and enjoyed by people of all ages across the Philippines. While it shares similarities with banana cue, which uses saba bananas instead of sweet potatoes, kamote cue has carved its own place in Filipino culinary tradition.

Origins of Kamote Cue

The history of kamote cue is closely tied to the agricultural and culinary traditions of the Philippines. The sweet potato, or kamote, has been a staple crop in the country for centuries, introduced by early trade routes and later cultivated by local farmers. Kamote is known for its resilience and adaptability, growing in various climates and requiring minimal resources to thrive.

Spanish colonization (1565–1898) played a role in shaping Filipino cuisine, introducing sugarcane cultivation, which later influenced the country’s love for sweet treats. Sugar became widely available, leading to the caramelization technique used in many Filipino snacks, including kamote cue. However, the exact origins of kamote cue as a street food remain undocumented. It likely emerged as an affordable, filling, and easy-to-make snack in local markets.

Evolution and Popularity

Kamote cue gained popularity as street food vendors found it easy to prepare and sell. The process involves slicing kamote into thick rounds or wedges, deep-frying them until golden, and coating them with caramelized brown sugar that hardens into a sweet, crunchy layer. Vendors often serve kamote cue skewered on bamboo sticks, making it convenient for on-the-go snacking.

Its affordability made it accessible to Filipinos from all walks of life. Whether as a quick afternoon merienda (snack) or an energy-boosting bite, kamote cue became a household favorite. Over time, variations emerged, with some vendors using different types of kamote or experimenting with alternative sweeteners and cooking techniques.

Cultural Significance

Kamote cue is more than just a snack; it reflects the Filipino spirit of resourcefulness and innovation. It showcases how simple ingredients can be transformed into something delicious and satisfying. The love for kamote cue has also extended beyond the streets, with many households preparing it at home for gatherings, school snacks, and even festive occasions.

In Filipino pop culture, the term kamote is sometimes used humorously to refer to students struggling with academics or athletes making errors in sports. Despite this, kamote itself remains a well-loved ingredient, and kamote cue continues to hold a nostalgic place in the hearts of many Filipinos.

Modern-Day Kamote Cue

Today, kamote cue remains a favorite street food, sold alongside banana cue, turon, and other classic Filipino snacks. It has also found its way into food stalls, cafeterias, and even modern Filipino restaurants that celebrate traditional street food with a contemporary twist. Some variations now include added toppings like cinnamon, sesame seeds, or even a drizzle of condensed milk for extra sweetness.

As the demand for Filipino cuisine grows internationally, kamote cue is gaining recognition in other countries where Filipino food is celebrated. With its rich history and irresistible flavor, this humble street food continues to bring joy to generations of Filipinos and beyond.

Kamote Cue

Servings 4
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Ingredients
  

  • 1 sweet potato
  • ½ cup light brown sugar
  • high-heat oil for frying

Instructions
 

  • Heat 1½ to 2 inches of oil in a deep frying pan or work over medium-low heat. You don’t want too much oil, just enough to cover about half of the potatoes.
  • Wash and peel the sweet potato, then cut into round slices about ½-inch thick. 
  • Carefully add the sliced sweet potatoes to the oil and cook until the inside is tender and the outside is cooked. This typically takes about 5-8 minutes. Once ready, carefully remove the potatoes from the oil and transfer them to a plate.
  • Sprinkle the brown sugar into the hot oil and wait until the sugar starts to caramelize. 
  • Transfer the sweet potatoes back to the oil and sugar mixture and toss until golden brown and well coated in the caramelized sugar. 
  • Remove the candied sweet potatoes from the pan using a slotted spoon and shake off any excess oil. Place the potatoes on a wire rack and let cool.
  • If you’d like to skewer your deep-fried sweet potatoes, it is best to do it as soon as it’s removed from the sugar coating. As it cools, the sweet potatoes will continue to harden and make it more difficult to skewer. 
  • Once cool enough to handle, dig in and enjoy!

Notes

Recipe inspired by Sweet Simple Vegan
Course: Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.