# 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:
01 - Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, salt, garlic powder, smoked paprika, and sugar until well combined.
03 - In a separate large bowl, mix mashed sweet potato, eggs, milk, and melted butter until smooth and uniform.
04 - Gently fold the dry ingredients into the wet mixture just until blended; avoid overmixing.
05 - Add shredded cheddar and diced jalapeños to the dough, folding them in evenly.
06 - Using a large spoon or ice cream scoop, drop mounds of dough into the prepared pan, loosely stacking and layering for a pull-apart style loaf.
07 - Lightly smooth the surface and top with additional cheddar if desired. Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center emerges clean.
08 - Rest the baked loaf in the pan for 10 minutes before transferring to a cooling rack. Allow to cool further, then slice and serve warm or at room temperature.
