Can I substitute another cheese for cheddar?

Yes, Gruyère or pepper jack work well and add different flavor notes to the loaf.

How should I store the loaf after baking?

Cool completely, then store in an airtight container at room temperature for up to two days. Refrigerate for longer storage.

Yes, plant-based alternatives can be used, though texture and flavor may vary slightly.

Try using a 1:1 gluten-free flour blend, but expect some changes in loaf texture and rise.

The top should be golden brown, and a toothpick inserted in the center should come out clean.

Yes, cool thoroughly, wrap well, and freeze slices for up to one month for best freshness.

A tender savory loaf packed with sweet potato and sharp cheddar featuring flaky muffin-like layers. Perfect for breakfast or as a unique side.

I loved making this loaf for Sunday brunch. The golden crust and gooey cheddar always remind me of family holidays.

Sweet Potato: 1 cup (225 g) cooked and mashed sweet potato (from about 1 large sweet potato)
Sharp Cheddar Cheese: 1 cup (115 g) grated
Unsalted Butter: 1/2 cup (115 g) cold and cubed
Whole Milk: 3/4 cup (180 ml)
All-purpose Flour: 2 cups (250 g)
Baking Powder: 1 tbsp
Baking Soda: 1/2 tsp
Fine Sea Salt: 1/2 tsp
Freshly Ground Black Pepper: 1/4 tsp
Chives or Green Onions (optional): 2 tbsp chopped

Prepare Oven and Pan:: Preheat oven to 375°F (190°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
Mix Dry Ingredients:: Whisk together flour, baking powder, baking soda, salt, and black pepper in a large bowl.
Add Butter:: Work cold cubed butter into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs.
Add Cheese and Chives:: Stir in grated cheddar and chives if using.
Combine Wet Ingredients:: Whisk mashed sweet potato and milk until smooth in a separate bowl.
Combine Wet and Dry:: Pour sweet potato mixture into dry ingredients. Gently fold until just combined, keeping dough lumpy and thick.
Transfer and Smooth:: Spoon dough into prepared pan and smooth the top.
Bake Loaf:: Bake for 38–42 minutes until top is golden and a toothpick comes out clean.
Cool and Slice:: Let cool in pan 10 minutes, then transfer to wire rack to cool fully before slicing.

My kids love when I serve this loaf warm with extra butter. It disappears fast at family dinners.

Mixing bowls, a pastry cutter or fork, 9x5-inch loaf pan, spatula, whisk, and parchment paper are needed for easy prep and baking.

This loaf contains gluten from wheat flour and dairy from cheese, butter, and milk. Always check ingredient labels if you’re sensitive.

Each slice (1 of 10) has about 210 calories, 10 g fat, 23 g carbohydrates, and 6 g protein, making it satisfying and tasty.

Serve this savory loaf warm or at room temperature. It makes a delicious breakfast or a standout bread for soups and salads.

→ Can I substitute another cheese for cheddar?: Yes, Gruyère or pepper jack work well and add different flavor notes to the loaf.
→ How should I store the loaf after baking?: Cool completely, then store in an airtight container at room temperature for up to two days. Refrigerate for longer storage.
→ Can I use plant-based milk or butter?: Yes, plant-based alternatives can be used, though texture and flavor may vary slightly.
→ Is it possible to make this gluten free?: Try using a 1:1 gluten-free flour blend, but expect some changes in loaf texture and rise.
→ How do I know when the loaf is baked through?: The top should be golden brown, and a toothpick inserted in the center should come out clean.
→ Can I freeze slices?: Yes, cool thoroughly, wrap well, and freeze slices for up to one month for best freshness.