Sweet Potato & Feta Cheesy Savory Loaf
Sliced straight from the loaf pan, this Sweet Potato & Feta Cheesy Savory Loaf turns out tender and custardy in the middle, with a golden, bubbling cheese crust on top. Sweet potato keeps the crumb soft, feta adds salty tang, and mozzarella melts into stretchy strands when you cut into it.
Sweet Potato & Feta Cheesy Savory Loaf Ingredients
- 2 cooked sweet potatoes — Cook them until very soft, then mash them smooth so the loaf has a silky base instead of stringy bits.
- 3 large eggs — They bind the loaf and give it structure so it slices cleanly.
- 1 small onion, chopped — Chop it finely so it bakes down soft and sweet without crunchy bits in the slices.
- 100 ml milk (about 1/2 cup plus 2 tbsp) — This step thins the batter into a smooth, pourable texture that spreads evenly in the pan.
- 3 tbsp olive oil — It keeps the crumb moist and tender.
- 5 1/3 oz (150 g) crumpled feta — Crumble it by hand. About 100 g goes into the batter for creamy pockets, and the remaining 50 g goes on top for a salty, golden finish.
- 3 1/2 oz (100 g) shredded mozzarella — Half goes into the batter and half goes on top for a stretchy, melted finish. Shred it yourself from a block if you can, since pre-shredded cheese melts less smoothly.
- 1 1/4 cups (150 g) flour — This is the main structure for the loaf. Spoon it into the cup and level it off so you don’t pack in too much.
- 1 tsp baking powder — It gives the loaf lift so it rises in the pan instead of baking flat and dense.
- 2 tbsp fresh parsley, chopped — Mix it into the batter and sprinkle more on top for color and a fresh, green note.
- Garlic powder, as needed — A light dusting adds savory depth without overpowering the sweet potato.
- Oregano, as needed — It adds classic Mediterranean flavor that pairs well with feta.
- Salt, to taste — Feta is already salty, so taste the batter before adding more.
- Pepper, to taste — A few grinds add gentle warmth.
Substitutions And Additions
Feta
Goat cheese gives a milder, tangier flavor, though it will be softer and less crumbly on top. Halloumi can be used in the same amount for a firmer, squeakier bite. I’d taste the batter before adding salt, since the feta and mozzarella already bring plenty of salt to this loaf.
Sweet Potato
Cooked and mashed butternut squash is a good stand-in and keeps similar sweetness and moisture. Regular potato makes the loaf more savory and slightly drier, so you may want a splash more milk.
Mozzarella
Cheddar or Monterey Jack melts well and adds a sharper, buttery flavor. Use the same weight, and expect a slightly richer crust on top.
How To Make This Sweet Potato & Feta Cheesy Savory Loaf Recipe
- Make the wet base. Mash the 2 cooked sweet potatoes in a large bowl until smooth, with no lumps left. Whisk the 3 eggs, 1/2 cup plus 2 tbsp (100 ml) milk, 3 tbsp olive oil, and chopped onion together until evenly combined. Let the mashed potato cool slightly before adding the eggs so they don’t scramble.
- Fold in the dry ingredients and cheese. Add the 1 1/4 cups (150 g) flour, 1 tsp baking powder, garlic powder, oregano, salt, and pepper, then fold gently. Add about 3/4 cup (100 g) of the crumbled feta, half of the shredded mozzarella (about 1 3/4 oz or 50 g), and the chopped fresh parsley. Stir just until the flour is fully absorbed and no pale patches remain in the sweet potato batter. The batter should be thick but spreadable, like soft cookie dough. Keep the stirring gentle once the flour goes in, since too much work turns this loaf dense and rubbery.
- Line and fill the pan. Line a loaf pan with parchment paper, letting the ends hang over the sides so you can lift the loaf out later. Spoon the batter in and smooth the top with a spatula. Add the topping. Sprinkle the remaining mozzarella (about 1 3/4 oz or 50 g), the remaining 1/3 cup plus 1 tbsp (50 g) of feta, and a little extra chopped parsley over the top. Press them in lightly so they don’t slide off in the oven.
- Bake until golden. Bake at 350°F (180°C) for 40 to 45 minutes, until the top is golden and bubbling and a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too fast, loosely tent it with foil for the last 10 minutes. Lift the loaf out of the pan onto a wooden board using the parchment overhang, and let it cool before slicing. Cutting too early makes it crumble and leaves the center gummy.
How To Serve And Store
Serve warm or at room temperature with a green salad, roasted vegetables, or a bowl of soup. It also packs well for lunch with a few crisp cucumber slices.
In The Fridge
Wrap leftover slices tightly and refrigerate in an airtight container for up to 4 days. Reheat individual slices in a 350°F (175°C) oven or a covered skillet until hot throughout, about 10 minutes.
In The Freezer
Wrap cooled slices individually in plastic wrap, place them in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven until warmed through.
Frequently Asked Questions
Can you make this ahead?
You can bake it a day ahead, then cover it and refrigerate until you’re ready to serve. Reheat slices in a 350°F (175°C) oven so the cheese softens again without drying out.
Can I skip the parchment paper?
It’s best to keep it, because the cheese on top can stick to a bare pan. Parchment also gives you handles to lift the loaf out cleanly.
How do I know it’s done?
Look for a golden, bubbling top and a toothpick that comes out clean or with only a few moist crumbs. The center should feel set when you gently press it.
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Follow Hailee Recipes on Pinterest for more savory bakes like this one. Follow Hailee Recipes on Pinterest
Sweet Potato & Feta Cheesy Savory Loaf
Ingredients
Method
- Mash the 2 cooked sweet potatoes until smooth, then whisk in the 3 eggs, 1/2 cup plus 2 tbsp (100 ml) milk, 3 tbsp olive oil, and chopped onion.
- Fold in the 1 1/4 cups (150 g) flour, 1 tsp baking powder, garlic powder, oregano, salt, and pepper. Add about 3/4 cup (100 g) of the feta, half the mozzarella (about 1 3/4 oz or 50 g), and the fresh parsley, stirring just until no dry streaks remain.
- Pour the batter into a parchment-lined loaf pan and smooth the top. Sprinkle with the remaining mozzarella (about 50 g), the remaining feta (about 50 g), and extra chopped parsley.
- Bake at 350°F (180°C) for 40-45 minutes until golden and bubbling, then lift onto a wooden board and let cool before slicing.
