Goguma Ppang

Peel the Korean sweet potatoes and cut them into 2-3 cm thick slices. Steam the Korean sweet potatoes until very tender, about 15-20 minutes. Alternatively, boil them until tender. Drain well.

While the sweet potatoes are still hot, transfer them to a bowl and mash thoroughly with a fork or potato masher until smooth. Add the Unsalted butter for filling, Granulated sugar for filling, Whole milk for filling, and Salt for filling. Mix until all ingredients are well combined and the filling is smooth. Let the sweet potato filling cool completely, then divide into 6-8 equal portions and shape into oval logs.

In a small saucepan, gently warm the Whole milk and Unsalted butter over low heat until the butter is melted and the milk is lukewarm (about 35-40°C). Do not overheat.