Yammering About Classic Candied Hoosier Yams

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A Hoosier Yam by Any Other Name is a Sweet Potato

Unless you are shopping in a market outside the United States, your candied yams are really just candied sweet potatoes. Both yams and sweet potatoes come from flowering plants known as angiosperms. The two are not botanically related. Yams are a monocot; a plant having one seed leaf. Sweet potatoes are called divot; a plant having two seed leaves. Sweet potatoes are from the morning glory family; known as the convolvuacea family of flowering plants.

The first commercially grown sweet potatoes were of a firm variety. Softer varieties of sweet potatoes were introduced into market farmers wanted them to be distinguished from their firmer brethren. Softer verities of sweet potatoes had been grown in plantation gardens in the South. African slaves referred to them as, ‘yams’. The name ‘yam’ was applied to the new softer variety of commercial sweet potato. Today we use the name yam interchangeably with sweet potato.

The softer, orange-fleshed variety of sweet potato, commonly referred to as a yam in the United States (Photo credit: Wikipedia)

Sweet potatoes in the field (Photo credit: Wikipedia)

Cook Time Classic Hoosier Candied Yams

Prep time: 30 min

cook time: 30 min

Ready in: 1 hour

Yields: Serves four to six people

A yam in the US is just a soft sweet potato

Ingredients Classic Candied Hoosier Yams

• 3 to 4 yams or sweet potato, boil
• 1/3 cup Brown Sugar
• 1/2 cup Orange Juice
• 10 to 12 Marshmallows, large, sliced or miniture (optional)
• 4 tbsp butter

Instructions for Classic Candied Yams

1. Boil three large or four medium yams. Leave the skin on.This helps the yam to not get too mushy.
2. When yams are tender drain and set aside to cool. The cooled yam should be easy to peel with your finger.
3. Grease a 11/2 quart casserole. Slice large marshmallows or use miniture marshmallows. ( Marshmallows are optional)
4. Alternate layers of yam slices,butter,sugar, and marshmallow slices.
5. When finsihed layering pour orange juice over the whole casserole
6. Bake in a pre heated 375 degree oven for 30 minutes.

Classic Candied Hoosier Yams

Nutrition Facts
Serving size: 1
Calories	240
Calories from Fat	63
% Daily Value *
Fat 7 g	11%
Saturated fat 3 g	15%
Carbohydrates 43 g	14%
Sugar 24 g
Fiber 4 g	16%
Protein 2 g	4%
Cholesterol 10 mg	3%
Sodium 310 mg	13%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Hoosier Sweet Corn and Rhubarb Custard Pie

Sweet Slow Indiana Summers Remembered In A Hoosier Pie

Nothing brings back memories of summer at my grandmothers then sweetcorn and rhubarb. I used to eat stewed rhubarb fresh out of the garden with a teaspoon of sugar for a treat. Nothing says Indiana summer in a pie than combining the sweetness of Hoosier sweet corn and the tart of garden rhubarb.

Cook Time Hoosier Sweet Corn and Rhubarb Custard Pie

Prep time: 45 min

Cook time: 50 min

Ready in: 1 hour 35 min

Yields: 1 nine inch pie

While it is not the prettiest pie it captures all the taste of summers past

Source: Max Straeton Morgue File

Ingredients Hoosier Sweet Corn and Rhubarb Custard Pie

• 1 cup rhubarb, peeled and dice
• 1 cup creamed corn, canned, blended
• 3/4 cup sugar
• 1/2 Tablespoon flour, all purpose
• 1 cup milk
• 2 large, eggs
• 1/4 cup powdered sugar
• 1/4 tsp lemon extract
• 1/4 tsp vanilla extract

1. Buy or prepare an unbaked pie shell. Set aside
2. Preheat oven to 350 degrees Fahrenheit
3. Assemble your ingredients
4. Take a blender and add the following. 1 cup milk, 2 eggs, 1/4 cup powdered sugar, lemon extract , and vanilla. Blend until smooth but not frothed. Add cream corn blend until corn is lumpy but not turned to puree.
5. Set aside mixture in the bowl.
6. Take one cup of cleaned and prepared rhubarb that is diced, 3/4 cup of sugar, 1/2 table spoon of sugar, 1/4 teaspoon of nutmeg and blend in a medium with a spatula or wooden spoon. Mix well and place in your unbaked pie shell.
7. Take your set aside creamed corn and egg filling and pour over rhubarb mixture.
8. Bake in your preheated 350 degree fahrenhiet oven for 50 minutes or until custard is done.
9. Cool a least 15 minutes on pie rack . Place in refrigerator if you are not serving right away. Can be served with cool whip or plain. You also could top with another fruit topping to increase sweetness .

Simple Butter Pie Crust Ingrediants

• 1/2 cup butter
• 2 tablespoons sugar
• 1 cup flour

Nutrition for Whole Hoosier Sweet Corn Rhubarb Custard Pie

Nutrition Facts
Serving size: 1 whole pie
% Daily Value *
Fat 275 g	423%
Sugar 256 g
Fiber 7 g	28%
Protein 50 g	100%
Cholesterol 325 mg	108%
Sodium 1000 mg	42%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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You can use a fork to work dough into fluted pie pan.

Source: Morque File Max Straeton

You can also just pinch the edges of the dough for decoration for dough in a regular pie pan

Simple Butter Pie Crust Instructions

1. Combine your butter and sugar.DO NOT CREAM
2. Fold in your flour just until dough forms
3. Roll in ball and press out pancake into pie pan .
4. Press dough into sides of the pie pan.
5. Use unbaked pie shell in this recipe. For other recipes bake for 12 minutes in a pre heated 375 degree oven or until golden.

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What Does Hail from the Hoosier Hearth ?

Indiana is famous for it's pork tenderloin.

The Hoosier state claim to any culinary history like the rest of America is parallel to its immigrant history. The southern part of the state was first settled by the French, while the middle of the state can claim a hearty pioneer stock that made cornbread the talk of early Hoosier foodies. The most abiding influence through out the state was modified German cuisine first brought to the state by prosperous German Catholic farmers and later preserved by Indiana’s Amish and Mennonite communities.

The pork tenderloin is Indiana’s claim to culinary fame. Many towns claim to have restaurants to have the best ‘tenderloin ‘in the State.  Other lesson known culinary traditions; hail from the Region an area close to Chicago in the Northern part of the State. Here the steel industry attracted Italians and Poles who brought their own modifications to the Hoosier diet. Here Hoosier Spaghetti, which is spaghetti made with bacon and round steak. In some circles older circle Indiana is known for persimmon pudding.

Everyone in Indiana grows tomatoes. Apartment dwellers to large producers for companies like Red Gold. Tomatoes and corn have been staples in the Hoosier diet for generations. Breasted chicken is Indiana is also popular as it is in the surrounding states. Lastly, geography plays a role in Hoosier palates. Grits appear on the menu and tables on the southern part of the state and not so much in the North. Northern Indiana cuisine will borrow it passion for meat pies from Michigan. Indiana’s; love of chicken and noodles from its neighbors in western Pennsylvania and is a staple in Hoosiers diet.

Home grown tomatos are Hoosier staples.

This blog does not necessarily focus on distinctively tradition Hoosier or Midwestern recipes, but many will fall into those categories. This blog is to preserve and promote the recipes from Hoosiers who hail from many places. Friends, family, and coworkers who want to share their recipes from their Hoosier tables.

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