How to Select, Store, and Prep Orange Kalim-aw Sweet Potatoes.

Orange Kalim-aw Sweet Potatoes are a staple in Filipino kitchens for their vibrant color, natural sweetness, and nutritional value. To get the best flavor and keep your kamote fresh, it’s important to know how to select, store, and prepare them properly. Here’s a practical guide based on expert tips and trusted sources.

1. Selecting the Best Orange Kalim-aw Sweet Potatoes

• Look for firmness: Choose sweet potatoes that feel firm and heavy for their size. Avoid any with soft spots, wrinkles, cracks, or visible mold.

• Check the skin: The skin should be smooth and free from cuts or bruises. Small surface blemishes are normal, but deep gashes can lead to spoilage.

• Size matters: Medium-sized sweet potatoes cook more evenly and are less likely to be fibrous than very large ones.

• Color: Opt for those with a vibrant orange hue for the best flavor and nutrition.
  

2. Storing Orange Kalim-aw Sweet Potatoes

• Keep them cool and dry: Store sweet potatoes in a cool, dry, and well-ventilated place—like a pantry, cupboard, or shaded kitchen shelf. Avoid direct sunlight and heat sources.

• Use open containers: Place kamote in a basket or open container, never in sealed plastic bags. Airflow prevents moisture buildup and spoilage.

• Do not refrigerate raw sweet potatoes: Refrigeration can cause an unpleasant taste and hard center. Store at room temperature for up to 2–4 weeks.

• Check regularly: Inspect for signs of sprouting or soft spots and use those first.

• For longer storage: If you have a root cellar (13–16°C), sweet potatoes can last several months. For even longer preservation, cooked sweet potatoes can be frozen (whole, sliced, or mashed) for up to a year.
  

3. Prepping Orange Kalim-aw Sweet Potatoes

• Cleaning: Gently brush off dirt before storage, but only wash right before cooking to avoid excess moisture.

• Peeling: Peeling is optional—many nutrients are in the skin. For most recipes, scrub the skin well and leave it on. For smooth mash or desserts, peel after boiling or roasting.

• Cutting: Use a sharp knife to cut into rounds, cubes, or wedges. For even cooking, keep pieces uniform in size.

• Soaking: If prepping in advance, submerge cut pieces in water and refrigerate for up to 24 hours to prevent browning.
  

4. Quick Tips for Cooked or Leftover Sweet Potatoes

• Refrigerate cooked kamote: Store in an airtight container for up to 5 days. Great for meal prep, snacks, or adding to salads and stews.

• Freezing: Freeze cooked sweet potatoes (whole, sliced, or mashed) in airtight containers for up to 12 months.
  

With these simple steps, you can enjoy fresh, delicious Orange Kalim-aw Sweet Potatoes any time. Proper selection and storage mean less waste and more flavor in every meal. Order via baligya.store or message us on Facebook or Instagram. Metro Manila delivery available.