Wednesday, December 2, 2009

LaPrade's Sweet Potato Casserole


In the early 1970's when Michael was a baby we went to Black Rock Mountain State Park with the Bailey's. One night we rode to Clarksville, Ga and ate at LaPrade's Camp. The best Sweet Potato Casserole ever comes from their restaurant. It is easy and delicious. Don't ever lose this recipe girls.

3 Tablespoons Butter or Margarine
3 cups fresh sweet potatoes - mashed
1 cup sugar
1/2 teaspoon salt
1/2 cup full fat milk
1 tablespoon orange flavoring
2 eggs
Melt the butter and mix with the sweet potatoes. Add sugar, salt, milk, and flavoring. Beat eggs and fold into potatoes. Pour into greased baking dish. Cover with topping.
1 cup brown sugar
1/3 cup flour
3 tablespoons butter or margarine, melted
1 cup pecan halves

Mix sugar and flour, sprinkle on souffle;pour butter over top. Cover with pecan halves and bake at 350 degrees for about 45 minutes.


  1. This comment has been removed by the author.

  2. As a child we visited a cabin of my dad's work associate, located on Governor's Cover on Lake Burton, 2 or 3 times a year. We always ate at the original LaPrade's (family-style) Restaurant. In my young 20's my boyfriend (later my husband) bought me a present of a cookbook that offered LaPrade's Sweet Potato Souffle. I have made it for Thanksgiving every year since (sometimes Christmas, too.) Over the 30 years I've been making this recipe I have tweaked little things here and there. I bake fresh sweet potatoes in the oven the night before I will make the dish (or you could put them in the oven at breakfast Christmas morning.) Be sure to bake them on foil lined pan because the sugar in them will seep and burn - you don't want that mess to clean up I promise! I've always left mine sitting out on the stove top wrapped in foil until the next morning so they will be cool enough to handle - don't peel because they will turn brown. (I don't refrigerate because the warm potatoes mix better.) The color of the potatoes vs the canned variety will knock your socks off and it looks much more appetizing; it's bright orange. Usually 3 large potatoes will be a plenty. I don't use orange flavoring, but use a heaping tablespoon of orange zest (I use the orange in my cranberry salad.) I also use half n half instead of milk and never measure the pecans I just cover that baby with chopped pecans. Mama EV is right... don't lose this recipe because it gets RAVE reviews and will be the one dish everyone will beg you to bring again and again.