Light Skinned refers to the color of your pie. This pie is made with sweet potatoes. Yellow sweet potatoes make a yellow or light-skinned pie; hence the name Light Skinned Pie
LIGHT SKINNED PIE
My grandson Robert asked me what the difference between yams and sweet potatoes is. Yams are orange in color; sweet potatoes are yellow. I am making a sweet potato pie for Thanksgiving dinner.
2 medium-sized yams, 3/4 cup salted butter, softened, 1/2 cup white sugar, 1/2 cup light brown sugar, 1/2 cup white sugar, 1/2 cup condensed sweetened milk,1/8 cup evaporated milk, 2 eggs, divided, 1/4 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, 1 1/4 teaspoon vanilla extract or 1 1/4 teaspoon bourbon vanilla extract, 1 teaspoon vanilla extract, 1 tablespoon flour, 1 (9-inch) unbaked pie shell
Preheat oven to 350 degrees. Wash the potatoes, put them on a cookie sheet, and bake them until they are very soft. Remove from the oven, allow to cool. Peel the skins off the potatoes. Add the potatoes to a bowl Beat on high with an electric mixer until smooth. Remove the blades from the mixer; the blades will catch all the potato strings. Wash the blades. Measure 1 1/4 cups of the potato mixture return to the bowl. Separate the eggs, add the egg yolks to the bowl with the potato mixture, butter, salt, nutmeg, flour, pumpkin pie spice, cinnamon, milk, white and brown sugar, beat until smooth. Beat the egg whites until they peak and are stiff. Fold the egg whites into the custard. Taste the custard, it should be a little sweeter than you want the pie. If not sweet enough, a little more white sugar. Pour the custard into the pie shell. Bake at 350 degrees for 55-60 minutes or until the pie’s center is firm and set.
Cooking with Jacque Rose 