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!

INGREDIENTS:: For a 12cm-diameter mold

-Beni imo/Violet Sweet Potato: 120 g
-Cream Cheese: 90 g
-Cinnamon: 1/2~1 teaspoon
-Honey (liquid): 2 tablespoons
-Biscuits: 9~

-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.

Simple, ain’t it?
The kids will love it!

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