Candied Camote

To make candied camote...

You will need

1. one and one half kilo of the small orange variety, peeled and cut into bigger than your thumb. Do not make the pieces too small. Make the sizes even and uniform so that the cooking time will be all the same.

2. one third kilo of light brown sugar.

3. 2 tablespoons of any kind of syrup, maple, karo, any will do.

4. 1 teaspoon of vanilla extract.

5. 1 teaspoon of powdered cinnamon

6. one and a half cup of water

To make, Use a pot which will take the one and half kilos of peeled and sliced camote. Cover the camote to the top with water and bring to a fast boil. Boil for no longer than 2 minutes and quickly drain the camote Remove all the water. The camote should not be thoroughly cooked. I should be difficult to pierce with a fork.

Now in a pan 9 by 13, and pour about one and one half of water. Add the sugar, syrup and cinnamon. Lay the camote in this pan. Try to make the camote one only one layer. Cover the pan with aluminum foil, and bake in a 375 degree over. Alternatively, you may cook it on the top of a stove. Set the pan on the stove and bring the camote to a boil. Boil on low heat till the camote is pierceable with a fork about 30 minutes. Remove from the stove and take off the aluminum cover. Cool being serving as a dessert or merienda.

Another way to enjoy camote is to boil it! In a pot, place the cleaned-up camote and pour water to near-submersion point. Bring to a boil. In about 7 minutes, try pricking one with a fork. If you are able to pierce through with a bit of resistance, then it's done. You don't want a mushy camote. Drain the water, arrange on a plate, slice across, then insert butter. Serve with sugar on the side.