Cherry-Yam Bake Recipe

  • 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
Container: 9-inch deep-dish glass pie plate
1 hr
  • 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.

    Note: 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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