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