Preheat oven to 350 degrees.
Wash the yams, dry them, and poke twice on top with a small knife.
Roast yams for 30 to 45 minutes until tender. Cut a lengthwise slit across the top of each yam and squeeze the lower sides to open. Cool on a rack until you can handle them.
Gently scoop out the center of each yam and put into a medium size bowl. Add coconut oil and orange juice and mix. Carefully press into the bottom and sides of yams.
For the filling, in a separate bowl mix together the zest and juice from the orange, apple cubes, cranberries, almonds, cinnamon, nutmeg, sea salt, and pepper.
In a small bowl make the sauce. whisk together the coconut oil and the Zena's SASS.
Mix half of the sauce into the apple mixture and fill the yams with this.
Drizzle the remainder of the sauce over the filling just before placing in the oven. Bake in an oven-safe serving dish if convenient.
Bake for 20 to 30 minutes, until bubbly.
Delicious hot, cold, or at room temperature.
If there are 4 yams left over, scoop out the yam and filling. Puree with 1 can of coconut milk and 3 cups of veggie, chicken or turkey broth.