This recipe is an old time favourite snack in the Philippines. Ever since when I was young, on my school days, everyone love buying this in the street food cart. I think because it so yummy, affordable and satisfying to the tummy. It is very simple and easy to make. It has only three ingredients, but of course to achieve a perfect sweet potato cue, you have to know some of the simple yet important tips while cooking it. This recipe that I am going to share is way better than the normal sweet potato cue that we buy at the streets as I am going to use an ingredient that slows down sugar spikes when being taken. Without further a do, let's cook it!
Ingredients:
- 4 - 5 medium size sweet potatoes
- 1 cup olive oil - can add more if needed
- 1 /2 - 1 cup coconut sugar
Other things needed: Skewers
Prep Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins
Watch the video for the whole cooking instructions
INSTRUCTIONS:
- Wash the sweet potatoes properly. Cut both ends and peel the skin.
- Cut across with thickness about 0.8 to 1 cm to make a round shape.
- Heat the pan with oil, ensuring that oil should be at least more than half of the thickness of the cut sweet potatoes. This is to make sure that the sweet potatoes are cooked properly by oil on both sides.
- When hot enough, put the sweet potatoes. Fry for 2 minutes, then turn to the other side.
- After 2 minutes add the coconut sugar, sprinkle slowly on the top of the sweet potatoes, and after a minutes do same on the other side. Please note: maintain a moderate fire or heat while cooking with the coconut sugar. And estimate the amount of sugar that you want to add depending how much sugar you want to coat on it.
- Wait until the coconut sugar are caramelized. Please note, it should be turned from time to time to prevent burning.
- Once the coconut sugar are caramelized and you noticed that it is sticking to the sweet potatoes, its time to remove from oil.
- Using the skewers, pierce the sweet potatoes on the side, aim on the centre and keep piercing more sweet potatoes until the skewers are use up.
- Serve while still hot. Enjoy!
Nutritional Facts:
Servings: 4 | Calories: 358 | Total Fat: 14 g 21% | Saturated Fat: 2 g 9% | Sodium: 273 mg 11% | Potassium: 718 mg 21% | Total Carbohydrate: 58 g 19% | Dietary Fiber: 5 g 21% | Sugar: 34 g | Protein: 3 g 6% | Vitamin A: 156% | Vitamin C: 32 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Tips:
- When you are going to set aside the sweet potato for a while before frying, put it in a bowl of water to prevent discoloration, however, make sure to dry it before frying to prevent to much splashing.
- Always maintain a moderate heat setting when frying to help caramelize the coconut sugar and it could stick to the sweet potatoes easily.
- Why does coconut sugar prevents sugar spikes in the blood? That is because coconut sugar contains small amount of inulin, a type of soluble fibre that can make post-meal blood sugar spikes less likely. [1]
- Please note reddish-orange sweet potato has moist texture which easily disintegrate, so take extra caution when piercing them with skewers. If you got an option to buy sweet potatoes that has cream-coloured flesh the better. Same with purple flesh sweet potatoes, as they have firm and dense texture yet creamy.
Reference:
[1] https://www.webmd.com/diet/health-benefits-coconut-sugar
👇Share this awesome recipe to your family and friends by clicking the social media icon below.
Tags:
Snacks Recipes