Moist Korean Sweet Potato Bread
Servings
one 9×5 inch loaf
Servings
one 9×5 inch loaf
Ingredients
Korean Sweet Potato Bread (Goguma Bread)
Korean Sweet Potato Swiss Meringue Buttercream
Instructions
Korean Sweet Potato Bread (Goguma Bread)
  1. For the cubed sweet potatoes – use a potato peeler and take the skin off. Cut into 1 cm cubes. Nothing needs to be done for the sweet potato which will be mashed. Keep skin on! Steam the gogumas in a steamer (or directly in a pot filled with water).
  2. Once the cubed sweet potatoes are half way cooked (about 5-7 minutes), take these out and set aside to cool. Once cooled, add the 2 Tbsp of flour to it and mix.
  3. Once the rest of the sweet potato is completely cooked and soft, take the peel off and mash away! Cool! * I like to stick a chopstick through the potato to test it’s softness. It should go through completely with no difficulty.
  4. Beat the butter until soft and creamy. Add in the mashed sweet potatoes. * Make sure the sweet potatoes have cooled, if not it will melt the butter and that is a no-no!
  5. Add in the light brown sugar, powered sugar, and salt – beat for 2-3 minutes on a stand or hand mixer until all completely incorporated. Slowly add in the eggs a bit at a type while continuing to mix. Add in the vanilla extract. * The batter make look to fall apart but just keep mixing!
  6. Sift the almond flour and baking powder into the mixture. Last, mix in the cubed sweet potatoes and give is a nice easy mix – just until all incorporated. .
  7. Lightly grease a 9×5 loaf pan (or 8 1/2 x 4 1/2). Bake at 340 for about 50 minutes. Increase to 350 and bake for another 10 minutes. Cool to room temperature until piping the cream on top!
Korean Sweet Potato Swiss Meringue Buttercream
  1. In the bowl of an electric stand mixer (if you have one), briefly whisk together the egg whites and sugar just until they are combined.
  2. Create a double boiler – fill a pot with a few inches of water and bring the water to a simmer. Place the mixing bowl on top of the simmering water pot to a create a double boiler. Whisk a few times to ensure that the egg whites don’t cook into an omelet! Heat until the egg white mixture is around 150 degrees F. If you don’t have a candy thermometer, the mixture should be very hot to touch and the sugar should have all dissolved. * The water should continue to simmer but should not touch the top of the mixing bowl. * I recently left my candy thermometer elsewhere and was able to make this. Just touch the mixture to make the there are no sugar particles.
  3. Once the egg mixture is hot, mix away with the whisk attachment! Beat on high speed until medium – stiff peaks. This should take around 8-10 minutes. When done, the mixture should also be cooled to room temperature. Swap whisk for the paddle attachment.
  4. Make sure the butter is softened but not warm. Put the mixer on low speed and add small chunks of butter to the cream mixture. Continue to mix until the cream comes together.
  5. Mix in the vanilla extract. Mix in the last mashed sweet potato until smooth and incorporated. Place the cream into a piping bag (or ziplock bag) and pipe a design on top of the bread!
Recipe Notes

This recipe is adapted from a Korean recipe which is measured in grams so I highly recommend measuring by weight if possible. I’ve written out by cups/Tbsp to the best of my ability.