In saute pan: wild rice. butter. toast lightly. add sage. salt. pepper.  In pot: mash yams. blend in almond milk. cinnamon. nutmeg. butter. whip until smooth. Coat walnuts in butter and brown sugar. toast on baking sheet in oven for 5 minutes until crispy. cool. rinse and steep dried cranberries in hot water for 3 minutes. cool.
Butter 3"Dx 2"H open-ended metal rings. fill bottom half with wild rice and pack rice tightly. layer top half of ring with yam mixture filling over the top (slightly). top with brown sugar and cinnamon mixture.
Bake for 20 minutes. turn broiler on and scorch brown sugar on top of yam mixture. take out of oven and let cool for 20 minutes before deforming (slide a knife around ring to unmold). put on serving dish and pour 2 T. of almond milk over top of timbale. decorate with walnuts. cranberries. scallions. Yum!