University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Oven-Fried Yucca
Total : 60 min

Ingredients:

  • 1 pound fresh yucca (cassava), cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)
  • Nonstick cooking oil spray

Directions:

  1. 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.
  2. Preheat oven to 350ºF.
  3. 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.
  4. Spray cookie sheet with the nonstick cooking oil spray.
  5. 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.
Exchange: 2 starch
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
6 servings, 1 piece (2½ inches long)
 Amount Per Serving
 Calories 121      Calories from Fat 2
% Daily Value 
1% Total Fat 0.5g
0% Cholesterol   0mg
0% Sodium   10mg
10% Total Carbohydrate   29g
4%   Dietary Fiber   1g
0%   Sugars   0g
2% Protein   1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: