Yams Sole

Serving Size: 6-12

Ingredients:

3 pounds sweet potatoes - approximately 3 large yams

4 ounces of Lemon Honey Jelly

1/2 cup raw cashew pieces (for cashew cream)

1 tablespoon of Citrus Sea Salt

4 ounces of butter (for vegan, use Miyoko’s)

Instructions:

The night before or at least 2 hours before, make the cashew cream by combining the cashews with 1 cup boiling water. Cover and set aside for minimum of 2 hours or overnight. Then mix in blender until creamy.

Set your oven at 350-degrees.

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

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

Toss the sliced yams with the liquid mixture.

Arrange neatly in a baking dish. Bake for 1 hour 20 minutes. The first hour should be covered and then uncover for the last 20 minutes.