Moist loaf packed with cheddar, sweet potato, jalapeño, and fluffy biscuit layers; ideal for brunch or sides.
# Components:
→ Vegetables
01 - 1 cup mashed sweet potato (approximately 1 medium sweet potato, cooked and peeled)
02 - 2 medium jalapeños, finely diced, seeds removed
→ Dairy
03 - 1 cup sharp cheddar cheese, shredded
04 - 1 cup whole milk
05 - 6 tablespoons unsalted butter, melted
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 tablespoon baking powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 2 tablespoons granulated sugar
# Method:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, salt, garlic powder, smoked paprika, and granulated sugar.
03 - In a large bowl, blend mashed sweet potato, eggs, whole milk, and melted butter until the mixture is smooth and homogeneous.
04 - Fold the dry ingredient mix into the wet mixture until just combined; avoid overmixing for best texture.
05 - Gently fold in shredded cheddar and finely diced jalapeños.
06 - Using a large spoon or ice cream scoop, drop large mounds of dough into the loaf pan, layering loosely to create a pull-apart appearance.
07 - Lightly smooth the surface and add extra cheddar, if desired. Bake for 35–40 minutes until golden brown and a toothpick inserted in the center comes out clean.
08 - Let the loaf cool in the pan for 10 minutes, then lift out with parchment and transfer to a rack to finish cooling. Slice and serve warm or at room temperature.
