Camote cue is a Filipino snack made from sliced sweet potatoes, deep-fried and coated in caramelized brown sugar, then skewered into thin bamboo sticks. It’s a popular street food sold in food stalls all over the country. 

I remember that this is my go-to afternoon snack before because there’s a food stall near the office and it’s cheap. A serving costs only P15.00! It’s definitely a budget snack. However, it’s high in fat (oil) since its main ingredient is oil for deep frying and sugar. Thus, this healthy recipe will let you enjoy our camote cue without the oil. 

We initially planned to bake it, but since we wanted to prepare it fast during the time we prepared this, we opted to cook it in a pan, which is better because you can see and control the caramelization of the coconut sugar. 

Is coconut sugar healthy? Coconut sugar is unrefined and contains a small amount of fibre and nutrients, but it’s high in fructose and should be consumed in moderation and seldomly. It’s a healthier alternative to brown sugar because it is less processed and is in a more natural state. It also contains inulin which is a type of dietary fibre and acts as a prebiotic which nourishes the good bacteria in your gut. 

 

The Recipe

Prep Time: 5-10 minutes |  Cook Time: 20-25 minutes |  Total Time: 25-35 minutes

Ingredients:

  • 3 cups sweet potato (or 1 kg)
  • 2 tbsp coconut sugar
  • ¼ teaspoon cinnamon powder

 

Instructions:

  1. Peel the sweet potato then cut into wedges.
  2. In a small bowl, combine the coconut sugar and cinnamon powder.
  3. In a non-stick pan, put the sweet potato. Cover and cook in low heat for 10 minutes. 
  4. Cook the other side then cover again for 10 minutes.
  5. When the sweet potato is soft already, you can sprinkle the cinnamon and coconut sugar mixture to the sweet potato. Divide the mixture in three. Every time you sprinkle the mixture to the sweet potato, mix it to avoid burning the sugar. 
  6. Cook until the sugar has caramelized. 
  7. Plate. Serve. Eat. Enjoy. 

 

Recipe Notes:

– It’s best to use a non-stick pan like cast iron, stainless steel and ceramic.  

– You can bake it also in the oven. Use parchment paper.

Nutrition Facts and Recommendations

by Roni Matalog, RND

Serving: 3 | Calories: 211kcal

  • Carbohydrates (CHO): 49.4g | Protein (PRO): 4g  | Fat (FAT): 0g 
  • Macros Distribution: 93% CHO: 7% PRO: 0% FAT
  • Saturated Fat: 0g | Cholesterol 0mg | Sodium 72mg (3%)*
  • Dietary Fiber: 6.7g (24%)* | Total Sugars: 21g 
  • Iron: 7mg (39%)* | Potassium: 950mg (20%)*
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

–  This recipe is high in complex carbohydrates, dietary fibre, iron and potassium.  

  • Dietary fibre treats and prevents constipation by increasing the fecal bulk, sequesters cholesterol, prebiotic which is good for gut health, and slows down absorption of glucose in the body
  • Iron is an essential component of many proteins and enzymes that maintain good health, including haemoglobin, which transports oxygen in the bloodstream

– Best to have for snacks or dinner. 

In case you prepared this, feel free to tag us or let us know how it went. 

Enjoy and savour your meal! Let’s eat! 

About the author

Vessa Matalog is a graduate of Center for Asian Culinary Studies’ Diploma Course in Professional Culinary and Arts with Restaurant Operations Program. She loves everything about food and makes it as her inspiration in creating her own recipes to share with family and friends. She started her food business, V Gourmet, where she shares her food creations for everyone to savor and enjoy.