Ingredients:

  • 400g Korean sweet potato (Goguma), peeled and cubed
  • 20g unsalted butter, softened
  • 30g honey or maple syrup
  • 15ml heavy cream
  • 200g tapioca starch
  • 30g glutinous rice flour
  • 30g bread flour
  • 1 large egg, room temperature
  • 90ml whole milk, lukewarm
  • 20g light corn syrup
  • 50g unsalted butter, melted
  • 2g salt
  • 50g purple sweet potato powder

Instructions:

  1. Steam the cubed sweet potatoes for 15-20 minutes until fork-tender.
  2. Mash thoroughly while hot with 20g softened butter and honey until smooth. Stir in heavy cream if using.
  3. Divide the filling into 6 portions and shape into logs; refrigerate for 20 minutes until firm to the touch.
  4. In a large mixing bowl, whisk together the lukewarm milk, egg, corn syrup, melted butter, and salt.
  5. Sift the tapioca starch, glutinous rice flour, and bread flour into the wet mixture. Knead into a smooth, elastic dough. If the dough is too sticky, let it rest for 30 minutes to allow the starches to hydrate.
  6. Divide both the dough and the sweet potato filling into 6 equal portions. Flatten a piece of dough, place the filling in the center, and wrap the dough around it, pinching to seal.
  7. Roll the dough into an elongated oval shape resembling a real potato. Roll the shaped dough in purple sweet potato powder until fully coated.
  8. Place on a baking sheet lined with parchment paper. Use a toothpick to poke small holes or create shallow indentations to mimic potato 'eyes'. Bake at 180°C for 20 minutes until the surface is slightly wrinkled but not browned.