Photo of Crispy Yucca with Chipotle Sauce by WW

Crispy Yucca with Chipotle Sauce

Points® value
Total Time
50 min
12 min
38 min
Cubes of yucca (AKA cassava - a dense root veggie) roast up tender and crisp and are paired with a fantastic, spicy dipping sauce. Serve as tapas or a side dish.


Uncooked cassava (yuca)

3½ cup(s), peeled, cut into small cubes

Table salt

¼ tsp(s), for cooking yucca

Olive oil

1½ tsp(s), extra virgin

Kosher salt

¾ tsp(s)

Reduced calorie mayonnaise

2 tbsp(s)

Canned chipotle peppers in adobo sauce

1½ tsp(s), minced

Fresh lime juice

1 tsp(s)

Ground cumin

½ tsp(s)

Minced garlic

¼ tsp(s)


  1. Preheat oven to 200°C (400°F). Line two cookie sheets with parchment paper or coat with cooking spray.
  2. Place yucca in a large saucepan and pour in enough water to cover yucca by 2.5 ml (1 in); sprinkle with salt. Bring to a boil over high heat and then reduce heat to low; simmer for 5 minutes to soften slightly. Drain thoroughly and then toss with oil and kosher salt; spread in a single layer on prepared pans. Roast, stirring halfway through cooking to promote even browning, about 25 to 30 minutes.
  3. While yucca roasts, in a small bowl, whisk together mayonnaise, chipotle in adobo, lime juice, cumin and garlic.
  4. Serve yucca with sauce on the side for dipping or drizzling.


The sauce can be made up to 3 days ahead. Just bring it to room temperature before serving. Leftovers are great on sandwiches or burgers.Great with grilled chicken or pork.