Candied Kamote (Sweet Potatoes)
4 pieces medium sized kamote, sliced into 1 cm thick
1 cup brown sugar
¼ cup combination of oil and clarified butter for frying
PROCEDURE:
Wash the kamote. Peel then slice making sure they remain dry. Work as fast as you can to prevent the kamote from oxidizing.
Heat oil-butter combination. Once smoking hot fry kamote few pieces at a time. After achieving a slight brown and crispy kamote return all into the pot again.
Empty sugar into the pan. Allow to melt and caramelize. Stir only once. Remove from heat once every kamote is coated evenly, about 5 – 8 minutes. Serve immediately.
There are times when I wake up early, 4 am early. Usually I just enjoy a hot cup of coffee or hot cocoa with marshmallows. Sometimes I cook. One morning I spotted a bag of red sweet potatoes in the kitchen. So by the time everybody were awake there it was a plate of candied kamote piping hot and ready.