Filipino Sweet Potato Dessert - The KamoteCue!

Sometimes they call it KamoteCue. Other times, it's CamoteCue. It's a Filipino sweet potato dessert made sweeter, yummier and finger linkin' good. Let's kebab it up!

This Filipino sweet potato dessert is seen in street markets and city streets in some places in the Philippines. If you grew up there, no doubt, you crave for it. 

Filipino Camote CueOthers call this camote cue or kamote cue. It's skewered sweet potatoes made all sticky with awesome yumminess! It's barbecue in dessert form. It's sweet potato kebabs!

This Filipino sweet potato dessert is something embedded in your taste buds if you grew up in the country, lived there or frequented the place..

These goodies are usually deep fried in a wok of hot peanut oil or coconut oil, coated with caramelized sugar and skewered nicely using bamboo sticks. No, it ain't chicken. Sorry. We let them live.

Though, you better have some napkins to wipe your face because this stuff is sticky with all that caramelized goodness on it. They give it to you piping hot right out of the wok. Devouring it can get a little messy.

But I think it's a lot healthier if you don't fry it. With the luxury of an oven, you can still make this Filipino sweet potato dessert they call kamotecue (wherever you may be) taste just like you used to eat them and even better.

So here we go. Let's make this simple potato recipe.

The Filipino Camotecue Recipe

Asian sweet PotatoesAsian Sweet Potatoes piled high in a Farmers Market
  • 2 large camote or Asian sweet potatoes
  • 2 small blocks of sugarcane sugar also called panella. You can also use organic brown sugar which is about a cup of it packed in.
  • 1/2 cup coconut milk to melt the sugar in
  • 1 teaspoon Anise seeds
  • 1 teaspoon ground cinnamon
  • a pinch of salt

Cut the camote or Asian sweet potatoes in chunks. Lightly coat each piece with a little oil and put them on a cookie sheet. Bake at 400 degrees until soft. Set aside.

In a wok, pour the coconut milk in and add the block of sugarcane sugar. Add the cinnamon, salt and the anise seeds. Bring to a boil and stir frequently to melt the block of sugar. 

Stir and let boil until it becomes a caramelized syrup. Remove from heat.

Add the baked sweet potato or camote chunks into the syrup. Stir slow to coat well and not break the pieces.

Thread four to five chucks of the potatoes into the bamboo skewers. Arrange the skewered sweet potato chucks on the cookie sheet and put them back into the oven for an extra 5 more minutes to make the caramel really stick to the potatoes.

Serve hot. 

It's sweet potato dessert on the upscale, cooked in America Filipino style. It actually taste better than when they are fried and just brushed with sugar. You don't need all that grease.

With the coconut, anise, cinnamon and sugarcane all together; the infusion of flavors is like a party in the mouth. Drink it with some hot tea and it's a complete vegan snack. It's a vegan dessert.

Filipinos call this snack mirienda if it's eaten between meals specially before dinner.

Camote or Kamote in Filipino means sweet potato. They put the word 'cue' at the end as in barbecue.  Being that it's skewered, it resembles barbecued potatoes but it really isn't. 

So how did the barbecue come into play? You may scratch your head but never mind. Just have a sweet camote kebab and forget about it. 

There you have it, Filipino sweet potato dessert with just a few ingredients. It smells really good too!

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