Save A savory, moist loaf combining fluffy biscuit dough, mashed sweet potatoes, sharp cheddar, and spicy jalapeños is perfect as a brunch centerpiece or a flavorful side. This recipe brings together classic Southern comfort with a hint of spice for a shareable pull-apart treat.
I first baked this for a weekend brunch with friends, and it was instantly a hit. The cheesy aroma and vibrant jalapeño kick had everyone going back for seconds, and now it is a staple whenever we gather for potlucks or cozy breakfasts at home.
Ingredients
- Mashed sweet potato: 1 cup (about 1 medium sweet potato, cooked and peeled)
- Jalapeños: 2 medium, finely diced (seeds removed for less heat)
- Sharp cheddar cheese: 1 cup, shredded
- Whole milk: 1 cup
- Unsalted butter: 6 tbsp, melted
- All-purpose flour: 2 ¼ cups
- Baking powder: 1 tbsp
- Salt: 1 tsp
- Garlic powder: ½ tsp
- Smoked paprika: ½ tsp
- Granulated sugar: 2 tbsp
- Large eggs: 2
Instructions
- Prepare the oven:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Combine dry ingredients:
- In a medium bowl, whisk together flour, baking powder, salt, garlic powder, smoked paprika, and sugar.
- Mix wet ingredients:
- In a large bowl, mix the mashed sweet potato, eggs, milk, and melted butter until smooth.
- Fold mixtures:
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add cheese and jalapeños:
- Gently fold in the shredded cheddar and diced jalapeños.
- Fill pan:
- Using a large spoon or ice cream scoop, drop large biscuit-sized mounds of dough into the loaf pan, stacking and layering loosely to create a pull-apart effect.
- Finish and bake:
- Smooth the top lightly and sprinkle with extra cheddar, if desired. Bake for 35–40 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve:
- Cool in the pan for 10 minutes, then lift out and finish cooling on a rack. Slice and serve warm or at room temperature.
Save Baking this loaf became a family tradition after my kids helped layer the dough mounds—now everyone wants a turn sprinkling the cheese right before baking. The process is as joyful as the aroma that fills our kitchen each time.
Serving Suggestions
Enjoy a warm slice alongside chili, as a savory breakfast bread with eggs, or served with a dollop of whipped honey butter for a sweet-savory twist.
Ingredient Swaps
Try using pepper jack or gouda instead of cheddar for a deeper flavor, or keep the jalapeño seeds for extra heat. For a sweeter loaf, increase the sugar slightly and add a pinch of cinnamon.
Nutritional Info
Each serving delivers approximately 245 calories, 12 g fat, 27 g carbohydrates, and 7 g protein—making it hearty enough for a main or satisfying side.
Save This Sweet Potato Cheesy Jalapeño Biscuit Muffin Loaf guarantees smiles and empty plates. Leftovers are delicious warmed up with a bit of butter—if you have any!
Common Questions
- → Can I make this loaf spicier?
Yes, keep the jalapeño seeds or add a pinch of cayenne to increase the spice level.
- → Which cheeses work well as substitutes?
Pepper jack or gouda are excellent alternatives for different flavor profiles.
- → How do I serve the loaf?
Slice and serve warm or at room temperature, ideal alongside chili or as a brunch bread.
- → What can I use instead of eggs or dairy?
Swap with vegan alternatives and check labels for suitable substitutes if needed for allergies.
- → What tools are needed?
A 9x5-inch loaf pan, mixing bowls, whisk, spatula, spoon or scoop, and parchment paper are recommended.