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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?


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Korean Sweet Potato Bread {Easy}
Prep time
Cook time
Total time
Serves: 6-8 Pieces
  • 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}
  1. Peel, cube, salt/oil, and roast the sweet potato at 375 for about 30 minutes, flipping half way through the baking time.
  2. Puree the roasted sweet potatoes with cream and brown sugar.
  3. Unroll the dough and pinch the open seams together.
  4. Cut into even squares.
  5. Fill the centers with about ½-1 tb of filling and press to seal.
  6. Brush with egg wash and sprinkle with sesame seeds if desired. Bake at 350 for about 12-14 minutes.


Your Squishy Monster ^.~


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