| | Directions | - 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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Cook Time: 1 hour
Container: 9-inch deep-dish glass pie plate
|  | | Ingredients | | - | | 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 |
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