Kamote Turon Recipes

Kamote Turon is a delightful twist on the classic Filipino turon, traditionally made with bananas. Instead of bananas, this version uses kamote (sweet potatoes) as the main ingredient. Wrapped in spring roll wrappers and fried to crispy perfection, Kamote Turon is coated with caramelized sugar for an irresistible crunch. It's a budget-friendly and easy-to-make snack perfect for merienda or dessert.

Here’s a step-by-step guide to making this sweet and satisfying treat!

Ingredients

• This recipe makes about 12 pieces of Kamote Turon.
• 2 large sweet potatoes (kamote), peeled and sliced into thin strips or sticks
• 12 spring roll wrappers
• ½ cup brown sugar
• ½ teaspoon cinnamon powder (optional, for added flavor)
• Vegetable oil, for frying
• Water, for sealing the wrappers

Instructions

Step 1: Prepare the Kamote

Peel the sweet potatoes and slice them into thin sticks, similar to French fries, or cut them into thin rectangular slices.

In a shallow dish, mix the brown sugar and cinnamon powder (if using). Roll each piece of kamote in the sugar mixture to coat.

Step 2: Assemble the Turon

Lay a spring roll wrapper flat on a clean surface. Place a piece of the sugar-coated kamote diagonally near one corner of the wrapper.

Fold the corner over the kamote, then fold in the sides, and roll tightly like a burrito. Seal the edge with a dab of water.

Repeat the process with the remaining kamote and wrappers.

Step 3: Fry the Turon

Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium heat.

Once the oil is hot, carefully add the wrapped kamote in batches. Fry until golden brown and crispy on all sides, about 3–5 minutes per batch.

Remove the fried turon and drain on a plate lined with paper towels to remove excess oil.

Step 4: Add the Caramel Coating (Optional)

In the same pan, remove excess oil, leaving about 2 tablespoons.

Add ¼ cup of brown sugar and 2 tablespoons of water to the pan. Stir until the sugar dissolves and forms a thick syrup.

Quickly roll the fried turon in the caramel to coat evenly. Transfer to a plate lined with parchment paper to cool.

Tips for Perfect Kamote Turon

Cut evenly: Ensure the kamote pieces are uniform in size for even cooking.

Don't overfill: Avoid overfilling the wrappers to prevent them from bursting while frying.

Fry in small batches: Overcrowding the pan can lower the oil temperature and result in greasy turon.

For extra sweetness: Sprinkle the turon with more sugar while still hot.

Serving Suggestions

Serve Kamote Turon warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent treat.

Pair it with coffee or hot chocolate for a classic Filipino merienda experience.

Sprinkle with toasted sesame seeds or grated coconut for added texture and flavor.

Share this post