Kamote is the Tagalog word for sweet potato. I was thinking of submitting this in the last IMBB where the theme was orange coloured food. This is certainly looks orange, isn't it? Kamote is often served in the Phils. either boiled, fried (with sugar), or sweetened. Here is an orange twist to the usual Matamis na Kamote (sweetened sweet potato) - gee, that sounds really sugary. I found this in my old Kain Na! cookbook by the Maya Kitchen from the Phils. I have to reduce the butter and orange juice 'coz it made the syrup too thin. Really thick syrup does goes well with this one. The procedure also required blanching the kamote which I have no clue why. But I did follow it and discovered that you don't leave them lying around for long after blanching otherwise they will turn black!
Orange-Glazed Kamote
1 kg kamote (sweet potato) - peeled and sliced into 3/4-inch thickness
1 cup sugar
1/2 cup water
2 Tbsp butter
1/4 - 1/3 cup orange juice
grated orange zest (optional)
- Preheat oven to 325°F/160°C/fan 140°C/Gas Mark 3. Butter an oven proof baking dish.
- Boil water and sugar in a saucepan until thick and golden.
- Stir in butter, orange juice, and orange zest. Bring to boil, remove from heat and set aside.
- Blanch kamote with boiling water for a few seconds. Drain.
- Arrange kamote in the buttered baking dish. Pour syrup over them.
- Bake for 20-25 minutes or until kamote is fork tender while basting with syrup from time to time.
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