Save A savory, moist loaf combining fluffy biscuit dough, mashed sweet potatoes, sharp cheddar, and spicy jalapeños—perfect as a brunch centerpiece or a flavorful side.
I first made this muffin loaf for a weekend brunch. It quickly became a crowd favorite thanks to the spicy kick from jalapeños and the richness from sweet potato and cheddar cheese.
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
- Prep the loaf pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix dry ingredients:
- Whisk together flour, baking powder, salt, garlic powder, smoked paprika, and sugar in a medium bowl.
- Mix wet ingredients:
- In a large bowl, combine mashed sweet potato, eggs, milk, and melted butter until smooth.
- Combine and fold:
- Fold dry ingredients into the wet mixture until just combined; do not overmix.
- Add cheese and jalapeños:
- Gently fold in shredded cheddar and diced jalapeños.
- Build loaf:
- Drop large, biscuit-sized mounds of dough into loaf pan, stacking and layering loosely for pull-apart effect.
- Finish and bake:
- Smooth top lightly and sprinkle with extra cheddar if desired. Bake for 35 to 40 minutes, until golden and a toothpick inserted comes out clean.
- Cool and serve:
- Cool in pan for 10 minutes, lift out, finish cooling on a rack. Slice and serve warm or at room temperature.
Save Whenever I bring this biscuit loaf to family parties, it disappears in minutes. Even picky eaters love its cheesy goodness!
Recipe Variations
Try swapping cheddar for pepper jack or gouda for unique flavor twists. For extra spice, add a pinch of cayenne or use smoked jalapeños.
Serving Suggestions
Serve alongside chili, as a brunch bread with eggs, or pair with creamy soup for a hearty meal.
Allergen Notes
This recipe contains wheat (gluten), dairy, and eggs. Use appropriate alternatives if needed and check ingredient labels for allergens.
Save Savor every cheesy, spicy slice—this loaf is soft, packed with flavor, and certain to impress guests!
Common Questions
- → How spicy is the loaf?
The loaf features mild spice from seeded jalapeños. Increase heat by leaving seeds in or adding cayenne.
- → Can I substitute another cheese?
Yes, pepper jack or gouda provide tasty alternatives with different flavors and melt qualities.
- → Is it possible to make the loaf gluten-free?
Try using a gluten-free all-purpose flour blend to replace regular flour. Texture may vary slightly.
- → What meals pair well with this loaf?
This loaf is excellent alongside chili, soups, egg dishes for brunch, or served as a savory snack.
- → Can I prepare the loaf in advance?
Yes, bake ahead and store wrapped at room temperature for up to a day, or refrigerate to keep longer.
- → What baking tools do I need?
You’ll need a 9x5-inch loaf pan, mixing bowls, whisk, spatula, spoon, and parchment paper for easy removal.