Yam, Arugula, and Pomegranate Salad for one

8 ounces of cooked spiced yam cubes (1.5 cups)
2 ounces of arugula (a lot)
2/3 cups of pomegranate seeds, Woodstock brand frozen recommended.
Red wine vinegar by dashes.

If using frozen pomegranate seeds, spread them out on dinner plate to begin thawing.

Warm up yams in microwave.

On regular sized dinner plate: pile up argula, dashes of red wine vinegar top with yams, top with pomegranate, more vinegar.  Eat. 

Baked Yam bites

5 yams
1 or 2 TB cooking oil for higher heat, although some people use olive oil anyway.
teaspoon good chili powder
teaspoon paprika
or such spices you are in the mood for.

Preheat oven to 425F

Spray oil and glass baking dish or baking sheet with silpat or parchment.

Peel and chop into 1 inch pieces five yams (organic yams tend to be small)  into work bowl.

Mix in oil.  Add spices, mix with spatula.

Spread out on baking sheet or in baking dish.

Bake for 30 minutes.

Makes 9 cups of yams