Photo: Korea Ministry of Food and Drug Safety

Sweet Potato Bread with Fruit Jam

Name: Sweet Potato Bread with Fruit Jam
Cuisine: South Korea
Ingredients: 75 g Sweet potato (75 g); 25 g Seasonal fruit (25 g); Egg (1/2 pc); 7 g Milk (7 g); 7 g Cranberries (7 g); 5 g Almonds (5 g); 5 g Walnuts (5 g); 3 g Oligosaccharide syrup (3 g); 7 g Lemon juice (7 g); 3 g Olive oil (3 g)

고구마빵&과일잼

Dessert

DessertsCourse

198kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Sweet Potato Bread with Fruit Jam

Not spicyVegetarianGluten-freeContains: egg, dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Sweet potato고구마(75 g)
75 g
Seasonal fruit제철과일(25 g)
25 g
Egg달걀(1/2 pc)
Milk우유(7 g)
7 g
Cranberries크랜베리(7 g)
7 g
Almonds아몬드(5 g)
5 g
Walnuts호두(5 g)
5 g
Oligosaccharide syrup올리고당(3 g)
3 g
Lemon juice레몬즙(7 g)
7 g
Olive oil올리브오일(3 g)
3 g

Nutrition per serving

198kcal

35.9gCarbs

5.1gProtein

3.8gFat

23.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the sweet potato, cut it into suitable pieces, and boil it; mash 50 g and cut 25 g into small pieces.
Mix the egg yolk and milk into the mashed sweet potato.
Whip the egg white into a meringue, mix it with step 2, then gently fold in the cranberries and the cut sweet potato.
Brush the inside of a glass container with olive oil, sprinkle with crushed almonds and walnuts, add step 3, and microwave for 7 minutes.
Simmer the seasonal fruit over medium heat for 10 minutes, add the oligosaccharide syrup and bring to a boil briefly, then add the lemon juice and bring to a boil briefly again to make a low-sugar fruit jam.
Turn step 4 out onto a plate and serve with the low-sugar fruit jam.

💡 TipServing the jam on the side instead of spreading it on reduces sugar intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.