Sweet Potato Bread (고구마빵)

Prep time: 35 minutes

Cook time: 20 minutes

Total time: 55 minutes

Servings: 6 pastry breads

Country of Origin

Korea

Pastry shaped like a realistic purple sweet potato, featuring a chewy mochi-like tapioca crust dusted in purple sweet potato powder, filled with naturally sweet mashed sweet potato filling.

Presentation & How It's Eaten

Served warm on paper liners. Eaten by hand, pulling apart to show the bright yellow filling inside the purple crust.

Ingredients

Sweet Potato Filling:

• 2 medium Korean yellow sweet potatoes (goguma), roasted and peeled

• 2 tbsp condensed milk

• 1 tbsp butter

• 1 tbsp honey

Chewy Tapioca Dough:

• 1.5 cups tapioca starch

• 3 tbsp glutinous rice flour

• 1 egg

• 3 tbsp milk

• 2 tbsp melted butter

• 1 tbsp honey

• 3 tbsp purple sweet potato powder (for dusting)

Step-by-Step Directions

1. Make Filling: Mash warm roasted sweet potatoes with condensed milk, butter, and honey until creamy. Divide into 6 oval logs (~50g each) shaped like small potatoes.

2. Make Dough: Whisk egg, milk, melted butter, and honey together. Stir in tapioca starch and glutinous rice flour, kneading into a smooth, stretchy dough.

3. Assemble: Divide dough into 6 portions. Flatten each into an oval disc, place a sweet potato filling log in center, and wrap dough over filling, sealing completely.

4. Dust Outer Layer: Roll shaped breads in purple sweet potato powder until fully coated. Use a toothpick to poke shallow dents and wrinkles to mimic real sweet potato skins.

5. Bake: Place on parchment-lined tray and bake at 340°F (170°C) for 18–20 minutes until set and chewy.

Cooking Tips

• Use Korean Yellow Sweet Potatoes: Korean yellow sweet potatoes (Goguma) are naturally sweeter and less watery than western yams, creating a thick filling.

Nutrition Facts

(Estimated per pastry)

• Calories: ~260 kcal

• Total Fat: 6g

• Saturated Fat: 3.2g

• Cholesterol: 40mg

• Sodium: ~85mg

• Total Carbohydrates: 48g

• Dietary Fiber: 3g

• Sugars: 16g

• Protein: 3g