• Japanese Dessert: Beni Imo Cheese Cake/Violet Sweet Potato Cheese Cake

    5 votes
    Japanese Dessert: Beni Imo Cheese Cake/Violet Sweet Potato Cheese Cake
    Prep: 5~ min Cook: 20 min Servings: 6
    by Robert-Gilles Martineau
    133 recipes
    Debra at Hapabento mentioned that she calls her Violet Sweet Poatatoes Okinawa Sweet Poataoes. Actually, Okinawa is famous all over Japan for its Violet Sweet Potatoes/Beni Imo/紅芋 and cakes made with the same! Here is an Okinawa-inspired cheese Cake recipe: Violet Sweet Potato Cheese Cake/Beni Imo Cheese Cake!


    • Beni imo/Violet Sweet Potato: 120 g
    • Cream Cheese: 90 g
    • Cinnamon: 1/2~1 teaspoon
    • Honey (liquid): 2 tablespoons
    • Biscuits: 9~
    • Syrup:
    • Sugra: 1 teaspoon
    • Water: 1 tablespoon
    • Liqueur of your choice: 1 teaspoon
    • Egg yolk for “nappage”: as appropriate


    -Bring cream cheese to room temperature. Wrap the violet sweet potato into cellophane paper and heat in microwave oven until soft.
    -Prepare the syrup: Mix water and sugar and heat in microwave oven for 1 minute to dissolve sugar in the water. Let cool and add liqueur.
    -Work the cheese cream with a spatula until it has become smooth. Add violet sweet potato (take off the skin and mash it first), honey, and cinnamon in that order and mix well one at a time.
    -Line a mold with baking paper. Line the bottom with crushed biscuit.
    -Pour syrup over biscuit lining and wait until the biscuits have absorbed it.
    -Pour the violet sweet potato cream cheese mix.
    -Leave the mix inside the mold as it is or try and make it more decorative as above.
    -Brush plenty of egg yolk all over the surface.
    -Bake it 180 degrees Celsius for 20 minutes.
    -You may pour the mixture into an oven dish as above without the biscuits lining.

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    • Shirley
      Wow I'd love to try this one! What a colour
      • kathy gori
        kathy gori
        This looks great Robert! I'd like to give this a try.


        • eliz
          My family and I are traveling in Okinawa and we were fascinated by all the little tarts with fluffy violet filling. We had to try some, and now we are addicted. I'd say the filling is lightly sweet, and similar to the custard filling of an American pumpkin or sweet potato pie, but stiffer, so you can squeeze it through a frosting bag. Thank you for this recipe: We are going to try to make this at home, and to share it with our Girl Scout friends on World Friendship Day.

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