Comments on: Minatamis na Kamote / Sweetened Sweet Potatoes

By: Flerida Iturbe

Flerida Iturbe — Wed, 29 Jul 2009 02:23:00 +0000

I am searching for recipe in making Minatamis na Garbanzos (chick peas) or beans in Filipino style.

My brother just arrived from Philippines and he is missing it.

Your response is very much appreciated.

By: chick

chick — Thu, 16 Aug 2007 09:17:44 +0000

sometimes, instead of cubed camote, we cut it na parang fries then fry it w/ brown sugar! delicious!! :D

By: schatzli

schatzli — Tue, 05 Jul 2005 16:24:50 +0000

camote: i went to the market today and at the potato , onion and garlic stall I bought my onions. The guy asked me if I wanted some potatoes. I said no not this time, then he said
in CAMOTE?
What??? this greek guy said camote? He then explained to mw you know the sweet potatoes you eat!

I was stumped!!! He asked me how I eat my camote (a greek man asking me this) I said nice boiled slathered with butter.
Or camote que.. I could have gone on and on including this one but… I was still in shock.

He said ” I love mine boiled then drizzled with honey!!”
Hey thats a greek guy and he said to me come back September I have the sweetest camote here!

By: Maricel

Maricel — Tue, 05 Jul 2005 04:03:46 +0000

In my search for the minatamis na kamote like the one my grandmother used to make, I have come across a lot of recipes and advice. I have read in foodie magazines several times that the grandma of Vicky Veloso made great minatamis na kamote. I found her recipe in one of Vicky’s cookbooks. Like your recipe there was parboiling and baking in involved. The only difference is that she caramelized the sugar over the fire then added some water when it was nice and brown and syrupy before adding the parboiled sweet potatoes and butter and then popping it into the oven. She did say that you have to be careful when you add the water because it would react violently. Well, I regret not heeding her caveat because I now bear 2 keloid scars from the drops of superheated caramel which landed on my hand. It tasted good as with all my other experiments but what has me stumped is getting the right texture so….the search goes on.

By: fried-neurons

fried-neurons — Sun, 03 Jul 2005 15:58:25 +0000

I love minatamis na kamote, aka candied sweet potatoes. I make mine the Western way, I suppose. I boil the kamote (skin off, chunked), stopping before it’s fully cooked and tender. Then I drain, toss the kamote in a baking dish with maple syrup (dapat tunay, hindi imitation), brown sugar, orange zest (all hail the microplane!), vanilla extract, cinnamon, grated nutmeg, and butter. Tapos I stick it in the oven until everything comes together in a hot, gooey, yummy mess. Hungry yet? LOL.

By: 33insydney

33insydney — Sun, 03 Jul 2005 03:10:49 +0000

Undercooking is a great idea. I overcooked mine, and have not tried again. Better yet, when I’m in town I should go get some at Hizon’s.

By: anna

anna — Sun, 03 Jul 2005 00:20:03 +0000

Try frying the raw peeled sweet potato sections and then dip them in caramelized sugar. With the humidity the coating will eventually melt and the browned parts will become chewy.