Photo of Crispy yucca with chipotle sauce by WW

Crispy yucca with chipotle sauce

SmartPoints® value per serving
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 yuca

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

table salt

¼ tsp, for cooking yucca

olive oil

1½ tsp, extra virgin

kosher salt

¾ tsp

reduced calorie mayonnaise

2 Tbsp

canned chipotle peppers in adobo sauce

1½ tsp, minced

fresh lime juice

1 tsp

ground cumin

½ tsp

minced garlic

¼ tsp


  1. Preheat oven to 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 1-inch; 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. Yields about 1/3 cup yucca and 1 teaspoon sauce per serving.


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.

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