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

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5 votes | 8300 views

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!

Prep time:
Cook time:
Servings: 6~


Cost per serving $0.27 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 24g
Recipe makes 6 servings
Calories 77  
Calories from Fat 48 62%
Total Fat 5.41g 7%
Saturated Fat 2.96g 12%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 68mg 3%
Potassium 26mg 1%
Total Carbs 6.37g 2%
Dietary Fiber 0.1g 0%
Sugars 4.32g 3%
Protein 1.18g 2%
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  • eliz
    April 30, 2012
    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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