Photo of Crispy yucca with chipotle sauce by WW

Crispy yucca with chipotle sauce

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. They’re a tasty alternative to potatoes. Serve as tapas or a side dish partnered with grilled chicken, pork or fish. 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. The remaining peppers will hold up in the refrigerator for about a week. To freeze them, divide the peppers among empty ice cube trays and place in freezer; remove the cubes from trays and transfer them to a frozen zip top bag.


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

Jarred 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.