Yams aren’t grown from seeds like most other vegetables – they grow from slips, which are derived from the sprouts of adult yams. To grow sprouts, cut a yam in half and submerge one portion in a glass of cool water. Insert toothpicks at three points around the middle of the yam and suspend it over the container, half-submerged in the water. Make sure the yam you choose looks healthy. If you notice discoloration or lesions on the skin, your yam could be diseased, which will transfer to the sprouts. The growth process requires warmth, so place the glass near a heat source. If possible, position the glass near a window so that the sprouting yam gets sunlight as well. Otherwise, place it near a heater. Refill the water in jars or glasses if necessary to keep the submersion level of the yam consistent. Wait for sprouts to form on the yam; this will take a few weeks. Once sprouts are leafy, take each one and gently twist it off of the yam. Each yam can produce up to 50 sprouts. To root the slips, lay each sprout in a shallow container, with the bottom half of the stem sub- merged in water. Allow the leaves to hang out over the rim of the container. Over the course of a few days, you should see roots emerging from the bottom of each sprout. When the roots are about an inch long, they are then slips that are ready to be planted. Ensure that you have enough room to accommodate the slips that you’ll be planting. Large tubers need a lot of space to grow, as do the vines of the plants, which grow vigorously. Ideally, you should leave approximately a meter of space between each plant. Dig holes about 4″ or 5″ deep and 3″ wide (approximately 10 or 12 cm deep and 7-8 cm wide). Place slips in the holes (dug about 8 to 10 inches apart), positioned with the roots pointing down and the leafy tops above the soil. Very gently fill the holes with soil, being careful not to jostle or bruise the slips too much. Press soil down lightly to get rid of any air pockets.