Save A creative fusion loaf combining the cozy flavors of sweet potato pancakes, gooey smores, and savory cheddar cheese, baked into a moist muffin-style bread. Perfect for brunch or a decadent snack.
I first made this loaf for a weekend brunch where everyone loved the playful mix of gooey marshmallow, chocolate, and golden sweet potato. The cheddar gives a surprising, delicious twist that keeps everyone coming back for another slice.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Ground cinnamon: ½ tsp
- Salt: ¼ tsp
- Cooked and mashed sweet potato: 1 cup (about 1 large)
- Eggs: 2 large
- Light brown sugar: ⅔ cup, packed
- Unsalted butter: ½ cup, melted
- Vanilla extract: 1 tsp
- Buttermilk: 1 cup
- Shredded sharp cheddar cheese: 1 cup
- Mini marshmallows: 1 cup
- Semi-sweet chocolate chips: ¾ cup
- Graham cracker pieces: ¾ cup (about 6 whole crackers, broken into chunks)
- Topping - mini marshmallows: ⅓ cup
- Topping - chocolate chips: ¼ cup
- Topping - graham cracker crumbs: ¼ cup
Instructions
- Prepare Pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Mix Wet Ingredients:
- In a separate bowl, blend mashed sweet potato, eggs, brown sugar, melted butter, vanilla, and buttermilk until smooth.
- Combine Mixtures:
- Add wet ingredients into dry ingredients. Stir just until combined; avoid overmixing.
- Fold In:
- Gently fold in cheddar cheese, mini marshmallows, chocolate chips, and graham cracker pieces until distributed.
- Fill Pan & Top:
- Pour batter into prepared pan, smooth the top, and sprinkle with remaining topping ingredients.
- Bake:
- Bake 45–55 minutes, until a toothpick comes out with a few moist crumbs (avoid marshmallow pockets).
- Cool & Serve:
- Let cool 15 minutes in pan, lift out with paper, and cool fully on wire rack before slicing.
Save My kids always ask for this loaf on snow days. Slicing and sharing it while sipping hot cocoa is our special winter tradition.
Required Tools
To make this loaf, you will need: a 9x5-inch loaf pan, mixing bowls, whisk, rubber spatula, parchment paper, and wire rack.
Nutritional Information
Each serving provides approximately 320 calories, 12 g fat, 48 g carbohydrates, and 6 g protein.
Serving Suggestions
Serve warm for best texture, especially to enjoy the gooey marshmallow and chocolate layers. Complements coffee or hot cocoa.
Save Share this loaf fresh and warm for ultimate enjoyment. Each bite combines sweet, savory, and melty textures sure to delight.
Recipe FAQs
- → Can I use a different cheese instead of cheddar?
Yes, Monterey Jack or similar melty cheeses work well for a milder flavor profile in this loaf.
- → What’s the best way to ensure a moist texture?
Make sure not to overmix the batter and use cooked, mashed sweet potato for added moisture and softness.
- → How do I prevent marshmallows from melting away?
Reserve some marshmallows for topping. Add partway through baking for a gooey finish that stays on top.
- → Is it necessary to use buttermilk?
Buttermilk adds richness and tenderness. If needed, you can substitute with milk plus a teaspoon of vinegar or lemon juice.
- → Can this loaf be made ahead?
Yes, cool completely and store airtight. It stays fresh for up to two days and reheats well for serving.
- → What is the best way to slice and serve?
Let it cool first for cleaner slices. Serve warm for the optimal chocolate and marshmallow melt.