I was re-introduced to it when my wife craved minatamis na kamote and asked me to prepare some. I willingly obliged, of course, consequentially resurrecting a dead and buried taste for this root crop.
I like my minatamis chewy and stretchy. By this I mean I want the kamote almost candy like. I prefer it to have a bit more bite resulting from engorging each piece of kamote in the rich syrup. This is not hard to achieve. NEVER ADD WATER!
The recipe is actually quite simple and needs only 3 ingredients. I use the purple skinned/white fleshed sweet potato variety. This strain of kamote, I find, is able to hold its shape well even after a long cooking process.
Minatamis na Kamote
1-2 kamote (sweet potato) cut into cubes
1-2 cups brown sugar (depending on how much syrup you want)
A bit of butter
1. In a thick based pan combine the kamote and the sugar. Use low to medium heat. There is no need to put any liquid as the water in the kamote should suffice to melt the sugar. Using water will boil the kamote and not result in the chewy texture that I’m after. Let this simmer for about an hour.
2. Add a bit of (real) butter at the end then turn the heat off. This is a personal preference. The butter turns the ordinary syrup into something like creamy caramel.