I've always liked afternoons, my favorite time of the day, when I was still young. When I was younger, I remember running home from school, fatigued but knowing that something warm and delicious awaited me in the kitchen. I knew it was time for my favorite merienda of all time—fried kamote with sugar—when I smelled the familiar perfume of sugar and oil filling our tiny home.
Fried kamote, or sweet potatoes covered in sugar or caramelized, is a classic Filipino delicacy that has been enjoyed in many homes for generations. It's simple, affordable, and delicious—the perfect treat to make you feel better every time you eat it. From my perspective, this modest snack has transcended the realm of food. It represents home, memories of my early years, and my mother's delicate hands crafting something special for us to enjoy.
Cooking fried kamote is simple, but requires a little love and care. We begin by selecting the best kamote, which often has firm, fresh flesh that is violet. My mother says that the better the snack, the sweeter the kamote. Before slicing them thinly, almost like thick chips but not so thin that they became brittle, she would painstakingly peel them while singing her favorite song. We always cut them circularly because that's how I prefer them, although some people like to chop them lengthwise, like fries.
The frying was next. When the kamote slices were dropped one by one into a skillet filled with heated oil, the pan began to crackle. The edges curled slightly as I watched them sizzle and became golden brown. Even before I tasted them, their appearance, sound, and fragrance made my mouth water.
When they were almost done, my mother would add brown sugar directly into the pan, enabling the heat to melt it into a thin caramel that would coat the kamote slices. The tough aspect was always that you had to whisk quickly and carefully to keep the sugar from burning. The astonishing consequence was exquisitely crisped sweet potato slices dripping with just the right amount of sweetness. If we had enough sugar and time, she would caramelize it until it formed a thin, delightful sweet crust.
I used to try to sneak one while it was still hot, but we'd let the fried kamote sit on a paper towel or colander. I like how the inside remained soft and naturally sweet, while the outside was sweet and a little crispy. It provided the perfect balance of flavors and textures when accompanied with a cool glass of water, or occasionally with a cup of coffee or Milo.
Even as an adult, I still have cravings for this simple food, especially on tranquil afternoons when I want to relive the comforts of my youth. I make an effort to prepare it the same way my mother did: slowly, meticulously, and lovingly, and I miss it more now, since my mom passed away two years ago.
It's a cuisine that I've enjoyed since I was a child, and I occasionally share it with friends and family.
Fried kamote with sugar is a one-of-a-kind dish, despite its simplicity. It brings back memories of joy, family, and home. It reminds me that even the simplest things, such as a slice of kamote, some sugar, and a kind heart, can bring delight to my day. And every time I make it, I'm transported back to that little girl waiting for her favorite afternoon snack to be cooked in the kitchen.