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Orange Kalim-aw vs Japanese Sweet Potato.

Japanese Sweet Potato


Taste, texture, and the best ways to cook each

Both are sweet potatoes, but they cook and taste a little different. Orange Kalim-aw from Bukidnon is moist and creamy with deep orange color. Japanese sweet potato or satsumaimo has purple skin with pale yellow flesh that turns golden and tastes like roasted chestnuts when baked. Use this guide to pick the right one for your meal.

Quick snapshot

Orange Kalim-aw

  • Texture: moist and creamy

  • Flavor: sweet and buttery

  • Best uses: mash, bowls, roasted cubes, soups

  • Top nutrients: rich in beta carotene which your body turns into vitamin A

Japanese sweet potato

  • Texture: dense and dry creamy

  • Flavor: concentrated sweetness with chestnut notes

  • Best uses: baked whole, wedges, tempura, simple snacks

  • Cooking tip: slow baking helps enzymes turn starch into natural sugars, making it extra sweet

Best ways to cook each

Orange Kalim-aw

Boil or steam for soft bowls

  • Cut into 2 to 3 centimeter pieces

  • Boil or steam until a fork slides in easily

  • Finish with a little butter or olive oil and salt

Roast for caramelized edges

  • Heat oven to 220°C

  • Toss cubes with a little oil and salt

  • Roast 30 to 35 minutes and turn once

Air fryer for quick sides

  • 200°C for 12 to 15 minutes for 2 to 3 centimeter cubes

  • Shake once for even browning

Japanese sweet potato

Bake whole for the sweetest result

  • For classic yaki imo style, bake low and slow at about 160°C for 90 minutes

  • For busy nights, bake at 190 to 200°C for 45 to 60 minutes

  • Pierce skin and bake until a skewer slides through the center

Air fryer wedges for a dry crisp bite

  • 200°C for about 12 to 15 minutes

  • Toss once at halfway

Steam or simmer for gentle texture

  • Use in simple Japanese side dishes and rice dishes

How to choose for your recipe

  • Want creamy mash or a smooth soup Choose Orange Kalim-aw

  • Want a simple sweet snack with caramel notes Choose Japanese sweet potato baked whole

  • Want crisp cubes for salads and bowls Choose Orange Kalim-aw roasted at high heat

  • Want dense wedges that hold their shape Choose Japanese sweet potato in the air fryer or oven

Easy seasoning ideas

Orange Kalim-aw

  • Garlic coconut mash with a squeeze of calamansi

  • Honey chili roasted cubes with pechay

  • Butter, muscovado sugar, and a pinch of salt for merienda

Japanese sweet potato

  • Miso butter and spring onions on hot baked halves

  • Sesame and soy yogurt dip with roasted wedges

  • Salt only to enjoy the natural chestnut like sweetness

Nutrition notes in simple terms

  • Orange flesh means lots of beta carotene which supports vitamin A status

  • Both types give you fiber, potassium, and antioxidants

  • A little dietary fat such as olive oil or coconut milk helps your body use carotenoids like beta carotene

  • Keep the skin on if you like the texture since it adds fiber

Storage and reheating

  • Refrigerate cooked sweet potatoes within two hours

  • Keep three to four days in a sealed container

  • Reheat in the air fryer two to four minutes for cubes or wedges, or in the microwave one to two minutes for whole

Ready to taste the difference Order Orange Kalim-aw from Bukidnon at baligya.store for pickup or delivery in Metro Manila.

Sources

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