There are several variations to this dish. They are
1. Kinidlo'y Makan - Camote and Plain Rice
2. Kinidlo'y Tsayaket - Camote and Gluteinous rice
3. Kinidlon si Ifengnget - Camote, leaf extenders, and plain rice. A practice by the subtribes of Benguet, where rice was much scarcer before.

Ingredients:

Plain Rice grains /Gluteinous or sticky rice
Sliced Sweet potatoes or Camote, Amount is usually around 90% of the weight of the rice. I have noticed that slices of small/younger Sweet Potatoes are more tasty.
Camote Shoots or Chayote Shoots, or Pechay
Around 1/4% of the weight of the rice. (Wash it thoroughly).

Cooking Kinidlo

Prepare the rice as you would cook rice, but add around 1/5 more water than usual. Some would put the Camote slices when the rice is boiling, but it is tastier if you include the rice from the beginning. Cook as you would cook rice, where you lessen the heat when the water is gone, and you are waiting for the rice grains to be fully cooked("Malinay").When the rice is cooked, For #1 it is then ready to serve. For #2, Using a wooden Ladle, Stir from top to bottom around ten times, or when the rice gets really sticky. This is to spread the taste of the camote with the rice. For#3, When it is cooked, Put the vegetables on the rice, and cover. remove the fire/stop the fire/heat, and let it stand for at least 10 minutes. At Abatan, Buguias, Benguet, I had the opportunity to see how they cook it, and noticed that if men were the ones who cooked this, they sprinkle just a little salt on the vegetables. A very tasty variation is when you put two to three pieces of the fish from "Bagoong Padas"(A type of fish paste) on top of Camote Shoots.

Serving:

For #1 and #2, get the topmost first. This is to avoid having the whole pot of food from getting destroyed in a few hours time ("mafang-es" or "Mabangles"). The same goes for number 3, but remove all the vegetables from the pot, and put in a separate container.

Daler, at your service....