It baffles me why Camote cue was not as popular as the banana cue. It was as if the sweet potato was just the sidekick to the banana, always there as an alternative or to fill in once the banana cue is sold out.
Since it’s sweet potato month, I thought of re-visiting this quintessential street food and give it the center of attention it deserves. I was inspired to share my take on the camote cue.
I skipped the deep frying part and baked them instead. And the result was a re-discovery of this underdog treat. I relished the soft sweet potato under the crisp, caramelized surface. And the cinnamon brought the treat on a stick to a higher level. I love how it was simple to prepare, yet it was a culminating treat on a lazy afternoon.
- 2 pcs. camote it depends on how big the camote is (sweet potato)
- 3/4 cup brown sugar
- 1 tsp cinnamon
- Peel and slice the sweet potato; set aside.
- Mix the brown sugar and cinnamon together in a bowl.
- Roll the camote pieces in the bowl and bake at 375 degrees for 30 minutes or until the sweet potatoes become soft and the sugar has caramelized on the outside.
See how simple it was? Enjoy!
© 2012, Malou @ Skip to Malou. All rights reserved.