More Yuca Recipes


Simple Yucca Simmer

Servs: 4   Makes: 4 servings, 1/2 cup of fruits or vegetables

  •    – 2 lb Yucca Root (1/2 pound per person)
  •    – 2Tbsp lemon juice
  •    – 2 cloves garlic chopped
  •    – 2 Tbsp chives
  •   – 1/2 tsp salt
  •   – 1/8 tsp ground black pepper


  1. 1) Rinse yucca well, peel and halve lengthwise. Remove fibrous core. Combine lemon juice, garlic and fresh herbs in a large pot with enough water to cover yucca. Bring to a boil and add salt. Lower heat and add cold water when necessary so as not to allow water to reach another boil.
  2. 2) Pierce with toothpick or fork. When soft (not mushy) remove pieces and set aside. When all pieces are done, drain, sprinkle with pepper and serve hot.


yucca empanadas filled with apples, chocolate, and yams

For the Yucca Dough:

  •    Vanilla soy ice cream
  •   Oil sufficient for frying


  •    To Assemble:
  •    2 Tbsp. bourbon
  •    1/2 vanilla bean, scraped
  •    2 oz. sweet Riesling wine
  •    1 cup apple cider
  •    1 cup agave nectar


For the Bourbon-Agave Sauce:

  •    1/4 tsp. cinnamon
  •    1 cup chopped vegan semi-sweet chocolate
  •    1 cup diced green apple
  •    1 sweet potato


For the Filling:

  •  1/2 cup cake flour
  •    1 cup almond flour
  •    2 lbs. yucca, peeled and diced
  •   For the Yucca Dough:


  1. Preheat the oven to 325F. In a large pot, boil the yucca for approximately 20 to 30 minutes, or until very soft. Drain and place on a baking sheet. Bake for 10 minutes, or until dry. Chill. In a food processor, combine all the ingredients and process until a smooth dough forms. Allow to rest for approximately 30 minutes. Heat the oven to 425F and roast the sweet potato for 20 to 25 minutes, or until soft. Allow to cool, then remove the skin. Dice and combine with the remaining ingredients in a large bowl. Set aside.In a saucepan, combine all the ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes, or until reduced by one-fourth. Remove from the heat and set aside. Roll the yucca dough into 20 1/2-oz. balls. On a lightly floured surface, press each ball into a 1/4-inch thick circle. Place 1 1/2 Tbsp. of the filling in the center of each piece of dough. Fold in half and pinch the ends together. Fry in the oil for 4 minutes, or until golden brown, turning once. Serve hot with the Bourbon-Agave Sauce and the vanilla soy ice cream.

Here’s the direct link to this receipe  the person did not do a good job of writing it up on the site


Yuca (Cassava) Pancakes


Prep: 10m

This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.

  •    3 tablespoons sugar (optional)
  •    1 teaspoon salt
  •   2 lbs yucca root, peeled, grated (cassava)
  •    1/2 cup grated mild cheese or ricotta cheese or farmer cheese
  •    1 egg
  •   1/4 cup corn oil or vegetable oil
  •   2 tablespoons butter
  •    1 tablespoon all-purpose flour


  1. Combine all ingredients except oil.
  2. Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
  3. Brown on both sides, then drain on paper towels. Serve warm.

Oven-Baked Yucca

Servs: 6   Prep: 10m   Cook: 50m

  • addnonstick cooking spray
  • add1 lb. fresh yucca, cut into 3 inch sections


  1. In a saucepan, combine the yucca and enough water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until tender. Drain. Transfer yucca to a cutting board and let cool. Preheat oven to temperature 350°F. Cut yucca lengthwise into 3/4 inch-wide wedges, discarding the woody core. Spray cookie sheet with nonstick cooking spray. Spread yucca wedges on sheet. Spray wedges with cooking spray. Cover with aluminum foil and bake for 8 minutes. Uncover and bake for an additional 7 minutes.

my own pin may be to crumble bacon on it (what ever type of preference you have!)


Yuca Receipes


I had tried the Yucca fries from a Whole Foods store before and Loved them. Sadly it seems anything new I like gets discontinued in some way. The last few times I’ve gone they have not had the fries.

Well I noticed in the flyer for the grocery store near my Aunt (where I was hanging out when they went on vacation to feed their cats)  had them for 79 cents a piece (or was it a pound I forget) . So I thought that was a great price to try making my own! So I’ve been looking for recipes. I even saw one for some sort of drink.

Basically anything you use a potato for, you can use Yucca root for.

However being as I was at my Aunt’s I had changed my mind on making them there, even when experimenting, it’s best to use the kitchen & utensils you are familiar with.

So being at home today and in a decent mood plus it’s cool and comfy, I thought I’d finally make the darn thing. To start You need to pare the outside of it (when you seek a pink color you’ve found the last layer to strip off) after all of this you may want to boil it whole or try cutting it in half (it is hard to cut this darn thing & the reason to boil first)

I went with making a cross between two of the recipes. The one at the end from the link above I made the garlic sauce,

Yuca Fries (Yuca)Yucca Fries (Yuca) picture

Prep: 20m

  MAKE AHEAD: The boiled yucca can be refrigerated for up to 2 days before using for this recipe.

Ingredients [?]
  •    sea salt
  •    peanut oil
  •   2 lbs yucca root, peeled and cut into 2 ” X 1/2-inch fry sticks (yucca should be firm and unblemished)


  1. Boil yuca in a large pot of lightly salted1. boil Yuca water on high for 10 minutes. Add one cup of water to the pan and return to a boil. Continue to boil for about another 5 minutes, until tender. Drain and dry completely.

(I don’t know what kind of stove to this person who wrote the recipe has but it took 40 minutes, though my yuca I think  could have used maybe another 10-20 or more. Oh and  after boiling, the yuca is good for up to 2 days

DSCN58062. Pull out all stringy fibers & the woody core

It’s not really stringy more like a thin stem on the inside, plus the brown stuff.



3. In a deep-fryer or your usual stove-top pot you DSCN5805deep fry in, heat 2 inches of oil to 350°.Divide the yucca into 4 batches and fry until golden brown, about 2 to 5 minutes. Using a slotted spoon, carefully place the yucca on a paper towel covered plate or rack to drain. Sprinkle with sea salt and serve at once.

DSCN58044. This one has a garlic sauce recipe  which is quite simple,

*Olive Oil (1-2 shot glasses)
*some Lemon juice
*Onion finely chopped (optional as I don’t like onion)
So with a mortar & pestle after cutting the garlic as thin as I could, I pretended to be Hulk & Smashed away!  (and had a spoon to get the garlic out of the corners and bring everything to the middle) Remember the finer the garlic the more potent it will be so You will have to adjust with the olive oil accordingly.
I love garlic so I made mine more potent, so If you are a person that is not keen on potent garlic, then just drizzle the olive oil on it. You can use the garlic for something (as a rub or garnish) with dinner as these were a between time snack.