Minatamis na Kamote (Sweet Potato in Syrup)

Hubby brought some freshly harvested “kamote” or sweet potatoes  from a nearby fruit and vegetable store.  He actually thinks of eating “kamote con hielo” when he bought it and to satisfy his cravings, right away I made it into “minatamis na kamote”.  Minatamis na kamote  added with crushed/cubed  ice and evaporated milk  is now Kamote con Hielo …a perfect merienda for  a hot summer day!

The recipe is actually quite simple and needs only five  ingredients. I use the purple skinned/orange fleshed sweet potato variety.  Ohh well! I don’t really have a choice this strain of  “kamote” is the one that’s most available here. “Saging na Saba” or plantain can also be a variation of this recipe, which I already have posted in my blog site previously. For detailed instructions, here is the recipe.

Minatamis na Kamote & Kamote Con Hielo

Ingredients:

  • 4 pcs. medium size kamote (sweet potato)
  • 1 cup brown sugar
  • 2 cups water
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Instructions for cooking:

  1. Boil a pot/ pan of water (large enough)
  2. Add brown sugar and stir until diluted.
  3. Add salt and vanilla extract and mix. Simmer until the mixtures becomes thick.
  4. While boiling the syrup, peel and cut “kamote” into cubes about 1″x  1″ size.
  5. Add “kamote” and lower to a medium heat. Cover and simmer for 8 to 12 minutes or until “kamote” is cooked.
  6. Turn-off heat and allow the mixture to cool.

Optional: Add crushed ice and evaporated milk if you wish  Saging con Hielo on a summer time.

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