Step 1

In a pot heat the cider vinegar, water, sugar, and salt until it comes to a boil. Pour this mixture over the sliced onions and let them sit in the fridge for at least a few hours. See the note below.

Step 2

Heat the oven to 205°C (400°F). Slice the yams in half. Line a baking sheet with parchment paper. Toss the yams with the oil and place them cut side down on the baking tray. Sprinkle with a pinch of salt. Bake for 30 minutes (or until fork tender) flipping them after 20 minutes.

Step 3

While the yams are cooking make the cashew sauce. Add the soaked and drained cashews, oil, salt, zest, juice, hot sauce, and garlic to a highspeed blender. Puree until the mixture is fairly smooth. Slowly add water, a tablespoon at a time, until the mixture is creamy and a pourable consistency achieved. Set this mixture aside.

Step 4

To make the beans, take a large, heavy frying pan. Add the oil and place over medium heat. Add the cumin seeds and stir often until they are fragrant and toasted about 30 seconds. Add the drained beans and toss until they are warmed through.

Step 5

To assemble, take the halved yams, top them with the beans, cashew sauce, pickled onions, and any other veggies you have (see below). Serve immediately.