Crispy yucca with chipotle sauce
3½ cup(s), peeled, cut into small cubes
¼ tsp, for cooking yucca
1½ tsp, extra virgin
reduced calorie mayonnaise
canned chipotle peppers in adobo sauce
1½ tsp, minced
fresh lime juice
- Preheat oven to 400°F. Line two cookie sheets with parchment paper or coat with cooking spray.
- 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.
- While yucca roasts, in a small bowl, whisk together mayonnaise, chipotle in adobo, lime juice, cumin and garlic.
- Serve yucca with sauce on the side for dipping or drizzling. Yields about 1/3 cup yucca and 1 teaspoon sauce per serving.