Korean Sweet Potato Bread {Easy}
With all the baking going on for the holidays, it’s nice to give yourself a help out sometime. This week alone, I’ve committed to 2 pies, 2 dozen rice cakes, 5 dozen cupcakes, and some surprise extras too, I’m sure. These Korean sweet potato breads are accessible for even the busy week of Thanksgiving so why not give them a try?
httpv://youtu.be/qsqgZNIa8gg
Korean Sweet Potato Bread {Easy}
Prep time
Cook time
Total time
Author: The Squishy Monster
Serves: 6-8 Pieces
Ingredients
- 1 Korean sweet potato {goguma}
- Salt and oil
- ½ tb cream
- 3-4 tb brown sugar {or honey}
- 1 roll crescent dough
- Egg wash {1 beaten egg + ½ tb cream/milk}
- Black sesame seeds {optional}
Instructions
- Peel, cube, salt/oil, and roast the sweet potato at 375 for about 30 minutes, flipping half way through the baking time.
- Puree the roasted sweet potatoes with cream and brown sugar.
- Unroll the dough and pinch the open seams together.
- Cut into even squares.
- Fill the centers with about ½-1 tb of filling and press to seal.
- Brush with egg wash and sprinkle with sesame seeds if desired. Bake at 350 for about 12-14 minutes.
Love,
Your Squishy Monster ^.~
‹ Thanksgivinspiration! Oatmeal Raisin Cookies ›
This is the 3rd “easy recipes” posts I read this morning, loving them all.
What is the difference between a Korean sweet potato and normal ones?
I love the shape! These buns must be very soft. Thanks for sharing, Angie.
LOVE the color of those purple sweet potatoes! Easy to make bread and it looks so delicious Angie! Thanks for sharing this recipe with us Angie. Have a great day!
Love.
Les.
Oh these sound really good and no complicated. Great one to keep for the holidays!
Thanks for the how-to video!
The sprinkling of seeds is a really nice touch on this bright bread
This looks amazing! (and I don’t even like sweet potato that much haha)
Yay for sweet potatoes! This bread looks great!
I love all of them (but not equally, goguma is my fave) =)
Your rhymes always make me smile, Joanne =)
Per tradition, you could also fill with sweetened red bean paste.
Thanks, Uru!
Thanks for watching!
Especially for the whirl-rush-scramble times =)
That color gets me every time…have a lovely day too, Les!
Thanks for visiting, Angie!
The color (they can be white-yellow-purple) creamier in texture, tasting slightly of chestnuts, and can be digested raw.
So necessary for the holidays =)
G’day! Your photo and recipe looks GREAT, true!
I have never experienced goguma, so thank you for allowing me today to learn something new!
Cheers! Joanne
This looks great! I’ve been craving sweet potatoes lately, and now I feel like I really need to get a few soon!
Will make perfect breakfast.
As they say a picture is worth a thousand words and your video really lets you see how to shape and cut them. They look so pretty…thank you, Angela.
I really want to make this but we don’t have crescent dough here. I’m going to look up and see what else I can use!
Have a wonderful Thanksgiving!
Very easy indeed! Thanks for sharing this recipe!
i like sweet breads.i have russian friends give me poppyseed sweet bread about christmas time. i also have some cambodian friends that own a restaurant + they let me try an ‘asian sweet potato'(that what they called it may be same thing). they just steamed it + i thought it was very sweet just like that. i ate the whole thing. 8) hehe
Yes! This is the best appropriation of crescent dough I’ve seen. Sometimes shortcuts are 100% worth it. I hope you had a wonderful Thanksgiving, Angela!
I love how much time it saves!
Yummy! That sounds delish too, Brain!
Thanks for watching =)
You too, lady!
I bet puff pastry would be great here too.
Thank you so much, Karen!
I agree. Thanks, Marta!
I encourage more sweet potatoes. The Korean varieties are my favorite!
Hi Angela, thanks for sharing your delightful sweet potato bread. Excellent, keep up the good job and happy blogging.
Happy blogging, Amelia!
I just discovered your website…. Can’t wait to try your recipes. This sweet potatoe bread is first on my list to try, then the monkey bread, then the almond chocolate cookie ….oh so many to try… Thanks for the recipes. Keep posting please ?
Thanks so much for being here, Jen! I love that you have a sweet tooth just like me! I hope you and yours had an incredible holiday! Sending you lots of love!!