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Sweet Potato & Coconut-Caramel Crisps

This sweet treat is packed with antioxidants, fiber and healthy oil!

“Kamote-cue” is what we’d call this traditional tropical-provincial treat (variations of it, particularly with banana, abound in Southeast Asia). My family has snacked on it for generations. The sweet potatoes are right at home any time of year, and the surprise of coconut warms up even the chilliest of days 🙂 I hope you enjoy it as much as we have…and do! Regularly!




  • Sweet potatoes.
  • Know-It-Oil virgin coconut oil.
  • Coconut sugar. Choose organic if you can.


Slice sweet potatoes into thin crisps about 1/4 to 1/8-inch thick (thicker gives you more sweet potato yumminess; thinner gives more crunch).

Pour Know-It-Oil into a frying pan over medium heat. Add in sweet potato slices. Sprinkle coconut sugar — which will start to caramelize quickly — onto each slice. After some browning, flip crisps over and repeat coconut sugar sprinkling.

Remove crisps when browned to your liking. My family is notorious for loving crunch, so we like these with very browned, slightly burnt edges. Strain, then pat dry on paper towels.

Serve as a midday pick-me-up, movie night snack, or for dessert!