Yucca root is a dense, starchy tuber, similar to a potato. It is commonly used in food preparation in Africa, Latin America and the Caribbean. In these countries, it is typically boiled, steamed or formed into a paste or flour for use in baked goods and stews. In the U.S., it is grown in Florida and usually available year-round in large supermarkets throughout the country. Rich in carbohydrates, dietary fiber and vitamin C, baked yucca root makes an interesting alternative to plain potatoes as a side dish.
Step 1
Cut the yucca root into 3- to 4-inch chunks using the chef's knife.
Step 2
Put the yucca pieces into the saucepan and add just enough water to cover the yucca. Boil the yucca for 15 to 20 minutes; remove from heat and drain.
Step 3
Cut away the peel and woody core from the yucca pieces and discard. Cut the boiled yucca pieces into 2- to 3-inch strips, like thick french fries, or into small wedges.
Step 4
Cover the baking sheet with a light, even coating of cooking spray. Place the cut yucca pieces in a single layer on the baking sheet and spray them lightly with the cooking spray. Sprinkle with salt and pepper.
Step 5
Bake in a 350 degree Fahrenheit oven for 15 to 20 minutes, turning them over halfway through the baking time, until light golden brown.
Tips and Warnings
- Serve the yucca plain as a side dish. It can be served with the traditional Cuban mojo sauce for a Caribbean flavor, or with ketchup for more traditional U.S. palates. For a spicier variety, sprinkle with a little cayenne pepper or grated Parmesan cheese before baking.
Things You'll Need
- Fresh yucca
- Chef's knife
- Large saucepan
- Water
- Baking sheet
- Cooking spray
- Salt
- Pepper
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