Preheat the Oven: Set your oven to 375°F (190°C). Grease a medium-sized baking dish with a little coconut oil or line with parchment paper.

Prepare the Cashew Cream: In a high-speed blender, combine the soaked and drained cashews with the coconut milk, coconut sugar, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of sea salt. Blend until smooth and creamy. Taste and adjust sweetness or spice levels as needed.

Layer the Yams: Arrange the yam slices in the prepared baking dish, overlapping slightly. Pour the cashew cream mixture over the top, ensuring all the yams are coated.

Bake: Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the yams are tender and caramelized on the edges.

Add the Toppings: If using, sprinkle chopped pecans over the top and return to the oven for an additional 5 minutes to toast the nuts.

Garnish and Serve: Allow the dish to cool for a few minutes. Garnish with fresh rosemary sprigs if desired. Serve warm and enjoy!