Side Dishes
This sweet potato ukoy recipe brings the comforting flavors of Filipino home cooking to your table, where tender sweet potatoes simmer in rich coconut milk until caramelized. The dish transforms humble ingredients into something deeply satisfying, with a signature crunchy celery top that adds texture and aroma.
I've perfected this recipe over years of testing, balancing sweetness and savory notes for a dish that's as nourishing as it is delicious.
The beauty of ukoy lies in its simplicity—just a few key ingredients create a harmonious blend of flavors. Sweet potatoes absorb the coconut milk beautifully, developing a tender yet slightly crisp exterior, while the celery top adds a refreshing crunch.
This recipe works equally well with fish, shrimp, or chicken, making it versatile for any meal. The slow simmering process ensures every bite is infused with flavor, creating a dish that feels like a warm hug.
What makes this recipe special is the perfect balance of sweetness from the potatoes and the creamy richness of coconut milk, all tied together with aromatic spices. The celery top, lightly fried until crispy, adds a delightful contrast in texture and a fresh herbal note.
Whether you're serving this as a main dish or a hearty side, it promises to impress with its depth of flavor and comforting qualities.
The result is a dish that's both elegant and approachable, perfect for family gatherings or special occasions. The caramelized sweet potatoes paired with the crispy celery top create a symphony of textures and flavors that will have everyone reaching for seconds.
Let’s bring this Filipino classic to your kitchen with a few simple steps and ingredients.
Ingredients for sweet potato ukoy
Sweet potatoes, rich coconut milk, and crispy celery top create this Filipino comfort dish with just 13 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes 🍠 | 2 lbs | Medium-sized, peeled and cut into chunks |
| Coconut Milk 🥥 | 1 can | Full-fat, 13.5 oz can |
| Celery Stalks 🧅 | 1 bunch | Fresh, cut into 1-inch pieces |
| Yellow Onions 🧅 | 1 whole | Medium-sized, thinly sliced |
| Garlic Cloves 🧄 | 6 cloves | Minced for aromatic base |
| Fish Sauce 🍶 | 2 tbsp | Traditional Filipino brand preferred |
| Soy Sauce 🥫 | 1 tbsp | Light or regular preferred |
| Vegetable Oil 🫒 | ½ cup | For frying celery top |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Sugar 🍚 | 1 tbsp | White granulated sugar |
| Green Onions 🧅 | 3 whole | Thinly sliced for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The sweet potatoes are the heart of this dish, so choose ones that are firm and vibrant orange—Costco or local Asian markets usually have the best selection. The coconut milk should be full-fat for that creamy texture, and Thai Kitchen or Goya brands are reliable. Celery should be fresh and crisp, not wilted or yellowing. For the fish sauce, Red Boat or Squid Brand are top-tier choices, but any good-quality fish sauce will work. The onions and garlic should be fresh, as their aroma is key to building the flavor base.
No fish sauce? Soy sauce plus a pinch of sugar can mimic some of the umami, though it won't be identical. Running low on coconut milk? Substitute with equal parts heavy cream and water, but the texture will be slightly different. The celery top can be made with baby carrots or green beans if celery isn't available, though celery gives that signature crunch. For a sweeter flavor, add an extra half tablespoon of sugar, but don't overdo it—the natural sweetness of the potatoes shines through. If you're using pre-minced garlic, toast it in oil for 30 seconds first to deepen the flavor.
This dish tastes even better the next day, as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days. For the celery top, fry it just before serving—it loses crispiness fast. If you're making this ahead, prepare the sweet potato mixture and store it separately, then fry the celery top and assemble when ready to serve. The dish reheats beautifully, so it's perfect for meal prep—just add a splash of water if it seems too thick.
Why You'll Love This Recipe
- No-Chop Night Saved: I swear by this when I’m too tired to dice onions properly. Just slice the sweet potatoes into thick rounds, toss them in the pan with whole garlic cloves and celery stalks—no fancy prep, no mess. The onions caramelize right alongside, so you’re basically getting two tasks done at once.
- Coconut-Garlic Magic: That moment when the coconut milk reduces into a glossy, fragrant sauce? Pure satisfaction. The garlic cloves soften just enough to infuse the sweet potatoes with depth, while the celery adds a subtle crunch that keeps it from feeling too heavy. It’s the kind of flavor that makes you want to eat it straight from the pan.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The sweet potatoes hold up perfectly when reheated, and the coconut sauce keeps them from drying out. Pack a portion with rice, and you’ve got a lunch that feels fancy but costs next to nothing. My kids even ask for it—(yes, even on a Tuesday).
- Pantry Stretch: Honestly, this recipe uses ingredients you probably already have. Sweet potatoes are cheap, coconut milk lasts forever, and onions/garlic are the ultimate budget staples. I’ve made it with leftover rice, thrown in frozen peas, or even served it cold over greens—it’s that kind of reliable. No wasted food, no wasted money.
Step-by-step instructions for sweet potato ukoy
Transform humble sweet potatoes into this Filipino street food classic with rich coconut milk and crispy celery topping.
Parboil the Sweet Potatoes
Place the 2 lbs sweet potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 8-10 minutes until the sweet potatoes are slightly tender but still firm when pierced with a knife.
This partial cooking prevents the sweet potatoes from becoming mushy during the final simmering. Drain immediately and set aside. The potatoes should be fork-tender but still hold their shape—overcooking here will ruin the texture. I like to shock them briefly in ice water to stop the cooking process completely, but this is optional.
Prepare the Celery Topping
Heat 0.5 cup vegetable oil in a large skillet over medium heat. Add the 1 bunch celery stalks cut into 1-inch pieces and fry for 5-6 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Don't overcrowd the pan or the celery will steam instead of crisp. The celery should have a deep golden color and a satisfying crunch. Set aside for now—it will add that signature textural contrast when served. I find using fresh celery makes all the difference; canned celery won't achieve the same crispiness.
Build the Ukoy Base
In the same skillet (no need to clean it—the fond adds flavor), add 1 whole yellow onion sliced thinly and 6 cloves garlic cloves minced. Cook over medium heat for 3-4 minutes until the onions soften and become translucent, stirring frequently to prevent burning.
Add 1 can coconut milk, 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tbsp sugar. Stir well and bring to a gentle simmer. This is where the magic happens—the coconut milk will thicken slightly as it cooks, creating the perfect sauce base. Let it simmer for 5 minutes to allow the flavors to meld together.
Finish and Assemble
Add the parboiled sweet potatoes to the coconut milk mixture and gently stir to coat them evenly. Cover and simmer on low heat for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened to a glossy consistency. The potatoes should absorb the rich coconut flavor while maintaining their shape.
Once tender, stir in 1 tbsp lemon juice and 0.5 tsp black pepper. Taste and adjust seasoning if needed—you might want to add a bit more fish sauce for saltiness or sugar for sweetness. The lemon juice brightens the dish and balances the richness of the coconut.
Serve with Crispy Celery Top
Divide the sweet potato ukoy among serving plates. Top each portion generously with the crispy fried celery and garnish with 3 whole green onions sliced thinly. The contrast of the warm, creamy sweet potatoes with the crispy celery and fresh green onions is what makes this dish so special.
Serve immediately while the celery is still crisp. The sweet potatoes should be tender but not falling apart, with a glossy sauce clinging to each piece. This dish is best enjoyed fresh from the stove—it's a celebration of simple ingredients transformed into something extraordinary through proper technique.
Pro Tips For Making Sweet Potato Ukoy
- SOAK THE SWEET POTATOES: I learned this the hard way—skipping this step makes the potatoes watery and gummy. Cut them into ½-inch thick slices, then soak in cold water for 10 minutes before cooking. Rinse and drain well; this removes excess starch and helps them absorb the coconut milk better.
- SWEAT THE ONIONS LOW: After burning three batches, I finally figured out: cook the onions and celery at low heat for 8-10 minutes until soft and translucent, not brown. High heat turns them bitter, and you’ll taste it in every bite of the ukoy.
- DON’T SKIP THE GARLIC: Sounds weird, but it works: crush the garlic cloves before adding them to the pan. This releases more flavor into the coconut milk, and you’ll notice the difference—especially when paired with the sweetness of the potatoes.
- USE FULL-FAT COCONUT MILK: I was skeptical until I tried it: light coconut milk won’t give the same rich, creamy texture. Splurge on the full-fat can—it’s the thing that matters most for that velvety, restaurant-quality finish in your ukoy.
Common mistakes when making this dish
Overcooking Sweet Potatoes
Sweet potatoes are the star of this dish, so overcooking them is the most common mistake. If they become mushy, the texture will be unappealing. Always parboil them for just 8-10 minutes—they should be fork-tender but still hold their shape.
I’ve ruined a batch by letting them sit too long in the boiling water, so set a timer and drain immediately. The goal is tender yet firm potatoes that can absorb the coconut milk without falling apart. 🍠
Skipping the Parboil Step
Some recipes skip parboiling and cook the sweet potatoes directly in the coconut milk, but this leads to uneven cooking and a watery sauce. Parboiling ensures the potatoes cook evenly and absorb the rich coconut flavor perfectly.
If you’re short on time, at least simmer them in the coconut milk for 20-25 minutes instead of the usual 15-20 minutes to compensate. The texture won’t be as ideal, but it’ll still taste great.
Burning the Celery Top
The crispy celery topping is what makes ukoy special, so burning it is a big no-no. Fry the celery over medium heat in small batches to avoid overcrowding the pan. If the oil smokes or the celery turns dark brown too quickly, reduce the heat slightly.
I’ve learned the hard way—once, I rushed and ended up with bitter, burnt celery. The key is patience; let it fry until golden brown, about 5-6 minutes, and remove it immediately. 🧅
Using Low-Quality Coconut Milk
Not all coconut milk is created equal. Using light coconut milk or a low-fat version will make the sauce thin and lack the creamy richness ukoy needs. Stick to full-fat coconut milk for that velvety texture.
Brands like Thai Kitchen or Goya are reliable, but if you’re in a pinch, even canned coconut milk from a trustworthy brand will work. The difference in flavor and texture is noticeable, so don’t skimp here.
Ignoring the Fish Sauce
Fish sauce is the secret to ukoy’s umami depth, so skipping it or using too little will leave your dish flat. The 2 tbsp called for in the recipe is essential—it balances the sweetness of the potatoes and coconut milk.
If you’re avoiding fish sauce, substitute with 1 tbsp soy sauce plus ½ tsp sugar, but the flavor won’t be identical. I’ve tried it both ways, and the fish sauce version always wins. Trust me, a little goes a long way! 🍶
Not Adjusting Seasoning
Taste as you go! Many home cooks forget to adjust the seasoning at the end, leaving the dish either too bland or overly salty. After simmering, stir in the lemon juice and black pepper, then taste.
You might need a little more fish sauce for saltiness or sugar for sweetness. I always keep a small bowl of extra fish sauce and sugar on the stove while cooking—it’s easier to add than to fix an unbalanced dish later. 💡
Nutrition facts
Frequently asked questions
What makes sweet potato ukoy different from regular ukoy?
Sweet potato ukoy uses sweet potatoes instead of the traditional taro or potato, giving it a naturally sweeter, caramelized flavor when simmered in coconut milk. The crispy celery topping remains the same, but the sweet potatoes absorb the rich coconut sauce beautifully, creating a unique balance of sweet and savory. It's a modern twist on the classic Filipino street food!
Can I make this recipe without fish sauce?
Yes, but the flavor will be different. Replace the 2 tbsp fish sauce with 1 tbsp soy sauce plus ½ tsp sugar to mimic some of the umami. For a vegetarian version, use 1 tbsp soy sauce plus ½ tsp miso paste. The dish will still be delicious, but fish sauce adds that signature depth Filipino ukoy is known for.
How do I store leftovers?
Store the sweet potatoes and coconut sauce in an airtight container in the fridge for up to 4 days. The celery topping should be fried fresh before serving—it loses crispiness quickly. Reheat gently on the stove with a splash of water if the sauce thickens too much. The flavors actually improve overnight as the potatoes absorb more of the coconut milk!
Can I use regular potatoes instead of sweet potatoes?
While you can try it, sweet potatoes are ideal because their natural sweetness complements the coconut milk perfectly. Regular potatoes will work but may taste bland and absorb less flavor. If you must substitute, use Yamato potatoes (a waxy variety) and add an extra ½ tsp sugar to the coconut milk to enhance sweetness. The texture will be slightly different but still tasty!
What's the best way to serve this dish?
Sweet potato ukoy is perfect as a main dish with steamed rice or as a hearty side. Garnish with extra green onions and a squeeze of lime for brightness. For extra protein, serve with grilled shrimp or chicken. The crispy celery topping adds a fun textural contrast—don't skip it! It's also great for potlucks or family gatherings where you want something comforting yet impressive.