Ingredients
- 1 pound fresh yucca (cassava), cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)
- Nonstick cooking oil spray
Directions
- In a kettle, combine the yucca with enough cold water to cover it by one inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes, or until it is tender.
- Preheat oven to 350ºF.
- Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into ¾-inch-wide wedges, discarding the thin woody core.
- Spray cookie sheet with the nonstick cooking oil spray.
- Spread yucca wedges on cookie sheet, and spray wedges with cooking oil spray. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.
Image
![](/sites/default/files/styles/large/public/2023-08/191_1sm_0.jpg?itok=7kVlko_O)
Prep Time
20 min
Nutrition Facts
- Servings per Recipe: 6
- Serving Size: 1 piece (2½ inches long)
- Calories: 121
- Calories from Fat: 2
- Total Fat: 0.5
- Cholesterol: 0 mg
- Sodium: 10 mg
- Carbohydrate: 29 g
- Dietary Fiber: 1 g
- Protein: 1 g
- Exchange: 2 starch
- Carbohydrate Units: 2