Fluffy loaf features sweet potato, cheddar, and jalapeños in biscuit-style slices. Enjoy warm or as a side.
# What You'll Need:
→ Vegetables
01 - 1 cup mashed sweet potato (from 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 Steps:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly grease.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, salt, garlic powder, smoked paprika, and granulated sugar until evenly blended.
03 - In a large bowl, thoroughly mix mashed sweet potato, eggs, whole milk, and melted butter until smooth and homogeneous.
04 - Fold the dry ingredient mixture into the wet base, stirring just until combined. Do not overmix to preserve a tender crumb.
05 - Gently fold in shredded cheddar cheese and diced jalapeños, ensuring even distribution throughout the dough.
06 - Using a large spoon or ice cream scoop, drop large biscuit-sized portions of dough into the prepared loaf pan, stacking and layering loosely to create a pull-apart structure.
07 - Smooth the top lightly and sprinkle with extra cheddar cheese if desired. Bake at 350°F for 35 to 40 minutes, or until the loaf is golden brown and a toothpick inserted in the center emerges clean.
08 - Allow the loaf to cool in the pan for 10 minutes. Use parchment paper to lift out, then transfer to a rack. Slice and serve warm or at room temperature.
