Yams Sole

Yams Sole

Yams Sole

Serving Size: 6-12


  • 50 oz or 3 pounds sweet potatoes - approximately 3 large yams
  • 4 oz  Lemon Honey Jelly
  • 1/2 cup raw cashew pieces (for cashew cream)
  • 1 tablespoon of Citrus Sea Salt
  • 4 oz of butter (for vegan, use Miyoko’s)


1. The night before or at least 2 hours before, make the cashew cream by combining the cashes with 1 cup boiling water, covering and setting aside. Then mix in blender until creamy.

2. Thinly slice or mandolin the yams into round slices about 1/4" thick.

3. Blend together all the ingredients in a blender except for the yams.

4. Toss the sliced yams with the liquid mixture.

5. Arrange neatly in a baking dish and bake for about an hour and twenty minutes at 350 degrees. Bake uncovered for one hour and uncovered for the last 20 minutes.


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