Peel the puna yam and dice into small half-inch cubes.
Place the yam cubes in a small pot, cover with water, and boil until fork-tender, roughly 10 minutes.
While the yam is boiling, finely chop the red onion and red bell pepper.
Heat the palm oil in a non-stick skillet over medium heat and sauté the onion and pepper until fragrant and softened.
Drain the cooked yam, reserving two tablespoons of the starchy cooking water, and add both to the skillet.
Lightly mash a few pieces of the yam with a wooden spoon to create a thick, porridge-like consistency.
Whisk the whole egg and egg whites together in a small bowl and pour the mixture over the yam.
Gently stir to scramble the eggs into the yam mixture until they are just set and fluffy.
Fold in the fresh baby spinach and cook for one minute until it is wilted and vibrant green.
Season with a pinch of sea salt and serve immediately while hot.