A silky montblanc cream made with yakiimo (Japanese roasted sweet potato) and coconut—naturally sweet, no sugar added. Rich, smooth, and surprisingly simple.
🍁 From the Autumn Kitchen
I had a little coconut milk left in the fridge and a few Japanese baked sweet potatoes (yakiimo) resting on the counter. On a quiet whim, I blended them together — and somehow ended up with the most comforting vegan cream.
There’s no need for sugar. Beni Haruka sweet potatoes offer a deep, natural sweetness, and when they meet the richness of coconut milk, the result becomes something reminiscent of the soft, creamy filling you find in Japanese montblanc cakes — silky, earthy, and tender.
Following my mung bean banana cream and adzuki chocolate cream, this is another guilt-free vegan cream to tuck into the collection.
Spoon it straight from the bowl, or use it for sweet potato montblanc, mochi, or any dessert that calls for a soft autumn note.
🌿 And any leftovers slip beautifully into kinako balls or a warm sweet potato latte.
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🧺 What Makes This Recipe Special
- Simple vegan sweet potato cream—just blend everything for an easy, cozy dessert
- Made with naturally sweet yakiimo, no added sugar needed
- A perfect way to use leftover roasted sweet potatoes
- Coconut milk adds a rich, creamy texture
☕️ Ingredients & Tools
Ingredients
- Yakiimo (Japanese baked sweet potato) - Using Beni haruka for its creamy, moist texture.
🌿 See my simple oven-roasted sweet potato recipe - Coconut milk - I used youki coconut milk. Chill in the fridge and scoop only the thick, solidified cream layer.
🌿 See Kitchen Note for details - Optional sweeteners - For extra sweetness without refined sugar: powdered beet sugar (or coconut sugar, maple syrup, etc.)
Tools
- Bowl
- Hand blender
- Rubber spatula
📝 Full measurements and instructions in the recipe card below 👇
📖 Instructions
- Prep
- Carefully peel the yakiimo, removing all the skin
- Scoop out the solidified coconut cream from the top of the chilled coconut milk
🌿 Tip: See my easy oven-baked sweet potato recipe for perfectly cooked yakiimo.
- Blend
- Add yakiimo and coconut cream to a bowl
- Blend with a hand blender until silky smooth
- Taste and add powdered sugar if needed
🌿 No hand blender? Mash thoroughly with a fork, then whisk until smooth. A bit of texture left behind is nice too.
🌿 Sweetness varies by sweet potato variety, so taste as you go. Powdered beet sugar blends in easiest.
📘 Kitchen Notes | About Coconut Milk & Uses
➤ About Coconut Milk
- Chill the can (or transfer to a container first) in the fridge.
- Use the thick, creamy part that solidifies on top—it should be thick enough to scoop with a spoon and fall slowly.
- Save the liquid part for curry, smoothies, or other recipes.
➤ Ways to Use It
This sweet potato cream is endlessly adaptable:
- Sweet Potato Ice Cream: Freeze the cream for a chewy, creamy sweet potato ice cream
- Sweet Potato Cream Mochi: Wrap in mochi instead of anko for sweet potato daifuku
- Sweet Potato Montblanc: Pipe onto sponge cake for an instant Japanese-style montblanc
- Dorayaki or Taiyaki Filling: Use as filling for Japanese pancake sandwiches or fish-shaped cakes
- With Shiratama Dango: Toss with sweet rice dumplings instead of anko
📚 Notes | Q&A
Beni Haruka has a creamy, moist texture and intense sweetness. When roasted, the natural honey-like flavor literally drips out. Extra yakiimo can be used for kinako balls or sweet potato latte. Its natural sweetness means no added sugar is needed for desserts.
Yes, but steamed sweet potatoes are less sweet than roasted yakiimo, so the cream will taste milder. Yakiimo has concentrated natural sweetness, giving a richer, silkier cream without added sugar.
Store in the fridge for 3–4 days. The cream firms up over time—let it come to room temperature before using, or stir in a bit more coconut cream to restore its silky texture.
🍠 Got Sweet Potatoes?
Beyond yakiimo—vegan recipes using Japanese sweet potatoes:
🥄 Leftover Yakiimo?
Ways to use baked Japanese sweet potatoes—vegan dessert recipes:
✏️ Recipe Card | Summary
Vegan Japanese Sweet Potato Montblanc Cream
Ingredients
- 140 g baked Japanese sweet potato (5.3 oz, peeled)
- 70 g coconut cream (3-5 tbsp, the solidified part from chilled coconut milk)
- Optional sweetener (powdered beet sugar, coconut sugar, or maple syrup) - to taste (Only if extra sweetness is needed)
Instructions
- Prep: Carefully peel the yakiimo, removing all skin. Scoop out the solidified coconut cream from the top of the chilled coconut milk.140 g baked Japanese sweet potato70 g coconut cream
- Blend: Add yakiimo and coconut cream to a bowl. Blend with a hand blender until silky smooth. Taste and add powdered sugar if needed.Optional sweetener (powdered beet sugar, coconut sugar, or maple syrup) - to taste
Notes
- Freeze for sweet potato ice cream
- Wrap in mochi for sweet potato daifuku
- Pipe onto cake for montblanc
- Use as filling for dorayaki or taiyaki
- Toss with shiratama dango
🍂 Closing Thoughts
Roasted sweet potato and coconut milk. Just two ingredients.
But somehow, this combination tastes better than I ever expected. A favorite vegan cream I keep making, over and over, in my autumn kitchen.
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