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Almond Scallop Yams

  • 2 lbs yams (or sweet potatoes)
  • 1 tbsp oil
  • 1 medium onion, diced
  • 2 ½ tbsp flour
  • 2 cup SoFresh Unsweetened Almond or Cashew Milk
  • Pinch cayenne
  • Pinch of allspice
  • ¼ tsp cinnamon
  • 1/4 tsp nutmeg
  • Salt and pepper
  • ¼ cup sliced almonds


  1. Preheat oven to 325 F .
  2. Peel yams and cut each into 3 pieces. Add yams to a large pot and cover with cold water. Season water with salt. Bring water to a boil and cook until yams are just barely fork tender, about 15-20 minutes depending on yams size. Drain yams and allow to cool.
  3. Thinly slice cooled yams and arrange them in the bottom of an 11x7 inch baking dish.
  4. In a saucepan, sauté onion in oil until translucent about 5 minutes. Mix in flour to create a roux. Slowly pour SoFresh Almond or Cashew milk into roux while whisking. Season with spices, salt, and pepper. Bring to a simmer for 5 minutes, stirring occasionally.
  5. Pour sauce over top of yams and top with sliced almonds.
  6. Transfer baking dish to preheated oven and bake for 25-30 minutes or until yams are very tender. If needed, broil for a few minutes to brown almonds. Allow to rest for 10 minutes before serving.

PREP TIME: 30 minutes
COOK TIME: 50 minutes
YIELD: 6-8

AUTHOR: Morgan Shupe