Orange Kalim-aw vs Japanese Sweet Potato for Sweet Treats.

Baligya Store
Sep 12
3 min read

Both are sweet potatoes, yet they shine in different sweets. Orange Kalim-aw from Bukidnon is moist and creamy, great for puddings and mash based desserts. Japanese sweet potato or satsumaimo is dense and naturally candy sweet, perfect for baked snacks.

Texture and sweetness for desserts

Kalim-aw sweet potato has a moist, silky flesh that blends smoothly into puddings, cups, and creamy fillings.
Japanese sweet potato bakes up dense with a caramel note, like roasted chestnuts. It holds shape for wedges and baked halves.

Best cooking methods for sweets

Kalim-aw sweet potato
- Fast microwave mash for mix ins and cups
- Coconut milk puddings and chilled cups
Japanese sweet potato
- Yaki imo style bakes at gentle heat for deep sweetness
- Sesame coated wedges with a tangy yogurt based dip

Five fast treats with timings

1) Kalim aw Coconut Pudding with Muscovado

You need: 1 cup mashed cooked Kalim-aw, 1 cup coconut milk, 1 to 2 tablespoons muscovado sugar, 1 to 1½ tablespoons cornstarch, pinch of salt, vanilla optional. Steps:

In a saucepan whisk coconut milk, sugar, cornstarch, salt, and vanilla.
Stir in mashed sweet potato until smooth.
Cook over medium heat 3 to 5 minutes, stirring, until thick and glossy.
Pour into four small cups. Chill at least 2 hours. Top with: toasted coconut or sliced banana.

2) Kalim aw Honey Butter Cups with Sea Salt

You need: 2 medium Kalim-aw, 1 tablespoon honey, 1 tablespoon butter, pinch of sea salt. Steps:

Microwave whole potatoes 5 to 8 minutes depending on size, turning once, until tender.
Split, scoop flesh into a bowl and mash.
Mix warm mash with honey and butter.
Spoon into silicone muffin cups and chill 15 minutes to set slightly or air fry 200°C for 6 to 8 minutes for a warm version. Finish: sprinkle sea salt.

3) Japanese Sweet Potato Yaki Imo with Miso Butter

You need: 2 Japanese sweet potatoes, 2 tablespoons softened butter, 2 teaspoons white miso, spring onions optional. Steps:

Heat oven to 160°C.
Wash and dry potatoes. Pierce the skin.
Bake on a tray about 90 minutes until a skewer slides through the center.
Mix butter and miso.
Split hot potatoes and spread with miso butter. Add spring onions if you like.

4) Japanese Sweet Potato Sesame Wedges with Soy Yogurt Dip

You need: 2 Japanese sweet potatoes, 1 tablespoon oil, 1 tablespoon toasted sesame seeds, salt. Dip: ½ cup plain yogurt, 1 teaspoon soy sauce or tamari, 1 teaspoon lemon juice, ½ teaspoon sesame oil, pinch of garlic. Steps:

Heat oven to 220°C.
Cut wedges, toss with oil, sesame seeds, and salt.
Roast 25 to 35 minutes, turning once, until browned.
Stir dip ingredients and serve.

5) Mixed Tray Taste Test

You need: 2 Kalim aw cut into 2 to 3 centimeter cubes, 2 Japanese sweet potatoes cut into wedges, oil, salt. Steps:

Heat oven to 220°C.
Place Japanese wedges on one tray and Kalim aw cubes on another.
Start wedges, then add cubes after 10 minutes.
Roast both trays for another 25 to 30 minutes, turning once.Serve: half and half on plates so the family can pick a favorite. Add yogurt, fruit, and a light drizzle of honey at the table.

Portion and balance tips

For dessert or merienda, start with about half a cup cooked sweet potato per person.
Balance sweetness with fresh fruit like mango or banana and a spoon of plain yogurt.
Keep added sugar light since both varieties are naturally sweet.
Refrigerate leftovers within two hours and finish within three to four days.