Sweet Potato Cheesecake Bites

Sweet potato is in season in fall but you can find it anytime these days. I was gifted sweet potatoes recently so I decided to make sweet potato cheesecake. I brought them to a kids' birthday party and it was a hit. Cut them into squares and they are easy to pick up and bite, no plates or utensils needed.

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What is Japanese Sweet Potato?

Japanese sweet potatoes (薩摩芋 / satsuma imo) have purple-red skin and pale yellow flesh, while what's typically sold as "sweet potato" in the US has orange flesh. American orange-fleshed sweet potatoes are often moist and soft textured, almost yam-like, even though they are technically still a sweet potato botanically.

Japanese sweet potatoes tend to be drier, denser, and starchier, with a more chestnut-like flavor that gets even sweeter and creamier when baked low and slow, since the starches convert to sugar more dramatically. American orange fleshed varieties like Beauregard or Garnet are wetter and softer when cooked, with a more straightforward sweet, almost custardy texture. This makes Japanese sweet potatoes especially well suited for baked desserts like this cheesecake, where you want a dense, creamy filling rather than a watery one.

Wrap or no wrap

Wrapping in foil traps moisture and can slightly speed things up, but if you want that classic yaki imo texture with caramelized, sticky edges, baking unwrapped directly on a tray is better.

Low and slow is the point

Japanese sweet potatoes have an enzyme called beta amylase that converts starch to sugar most effectively in the 150 to 170°F internal temperature range, so a long, slow bake at 300°F actually maximizes sweetness compared to a hotter, faster bake. You will be rewarded with a potato that tastes almost like it has been sweetened with honey, no added sugar needed.

Doneness check

It's done when a cake tester or knife slides in with zero resistance and the potato feels soft all the way through, almost collapsing slightly. You'll often see syrup bubbling out of the skin too, and that's a good sign.

Tips for the Best Results

Make sure your cream cheese is at room temperature before mixing so the filling comes out smooth and lump-free. The roasted sweet potato should also be fully cooled before you combine it with the other ingredients, otherwise the heat can affect the texture of the filling. Before baking, brush the top with leftover egg whites and sprinkle with black sesame seeds for a beautiful sheen and a subtle nutty flavor. You can bake this in your oven or on a grill, which is a great option for keeping your kitchen cool in the summer.

This cheesecake comes together in one bowl with no stand mixer or hand mixer needed. It is simpler to make than it looks, and the results are impressive every time!