Cowboy Casserole – it’s a sweet and mildly spicy sweet potato casserole with bacon, cheese, and jalapenos.
I served this side dish for Thanksgiving as an alternative to the normal sweet potato casserole laden with brown sugar, butter and melted marshmallow topping. We have some diabetics in our family so this is a great way for them to enjoy sweet potatoes. It has the natural sweetness from the sweet potatoes with very little brown sugar added and it’s mildly spicy from the homemade candied jalapenos. If you don’t have candied jalapenos, pickled or fresh jalapenos are a good substitute.
It’s quick and easy to put together after all of the ingredients have been prepped so this makes it a winner in my book. It’s not fussy and it looks and tastes great!
I only needed 2 medium sized sweet potatoes for the cast iron Texas skillet used above. You’ll need about 3-4 medium sized potatoes for a regular square casserole dish and about 5-6 potatoes for a 9×13 casserole dish.
- 2-3 med Sweet Potatoes, peeled and sliced thinly
- 1 cup Heavy Cream
- ½ lb. Bacon, cooked until crispy and crumbled
- 2-3 cups Jalapeno Jack cheese
- 2-3 Tbsp Brown Sugar
- Jalapeno Slices (candied, pickled or fresh)
- Salt & Pepper
- Prep all of the ingredients and preheat oven to 350F. Peel and thinly slice the sweet potatoes and cook the bacon.
- In an 8x8 casserole dish, place a layer of the sliced sweet potatoes and season with salt and pepper.
- Build the layer by adding some of the heavy cream, bacon, cheese, brown sugar and jalapeno slices.
- Continue building layers until the casserole dish is full. You should be able to get about 3 layers.
- Cover with foil and bake for 45 minutes or until the potatoes are fork tender. Remove foil and bake an additional 10 minutes to lightly brown the top.