Photo of Crispy yucca with peppers, onions and lime by WW

Crispy yucca with peppers, onions and lime

Points® value
Total Time
1 hr 5 min
20 min
45 min
This one-pan side dish pairs beautifully with roast pork for a delicious Latin-inspired meal. Yucca's filling — a small amount is very satisfying.


Uncooked cassava (yuca)

3½ cup(s), yuca, peeled, diced

Red bell pepper

1 large, diced


1 large, diced

Olive oil

1 tbsp(s), extra virgin

Kosher salt

2 tsp(s)

Dried oregano

1½ tsp(s)

Granulated garlic

1½ tsp(s)

Ground cumin

1 tsp(s)

Cayenne pepper

¼ tsp(s)

Lime zest

2 tsp(s)

Fresh lime juice

2 tsp(s)


2 tbsp(s), fresh, minced


  1. Preheat oven to 400°F. Line two cookie sheets with parchment paper.
  2. Place diced yucca in a large pot of salted water over high heat; bring to a boil. Reduce heat to low and simmer until softened slightly, about 5 minutes; drain well. Place yucca in a large bowl with red pepper, onion, oil, salt, oregano, garlic, cumin and cayenne; toss to coat.
  3. Divide yucca mixture evenly between prepared cookie sheets. Roast, stirring once and rotating pans once, until yucca is crispy and well-browned, about 30 to 40 minutes.
  4. Spoon yucca mixture into a serving bowl; toss with lime zest and lime juice. Sprinkle with cilantro just before serving.
  5. Yields about 1/2 cup per serving.