Cherry-Yam Bake Recipe
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nonstick cooking spray
2 cans yams (29-ounce cans), drained
2 egg whites
1/3 cup packed light brown sugar, divided
1/2 teaspoon ground cinnamon
1 can cherry pie filling (21-ounce can)
1/2 cup chopped pecans
2 tablespoons butter, melted
:9-inch deep-dish glass pie plate
Preheat the oven to 350ºF.
Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
In a large bowl, combine the yams, egg whites, half of the brown sugar, and the cinnamon; mash until well combined.
Spoon half of the mixture into the pie plate, spreading it evenly over the bottom and up the sides of the pie plate to create a crust.
Pour the cherry pie filling into the crust then cover with the remaining yam mixture.
In a small bowl, combine the pecans, the other half of the brown sugar, and the melted butter. Mix well; then sprinkle over the top.
Bake for 55 to 60 minutes or until set and the top is golden. Allow it to cool slightly before serving.
If you'd like this dish to have a little extra crunch, place the baked dish under the broiler for 1-2 minutes (but make sure the glass pie plate is broiler-proof).
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