Crispy yucca with chipotle sauce
5
Points®
Total time: 50 min • Prep: 12 min • Cook: 38 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Uncooked yuca
3.5 cup(s)
Table salt
0.25 tsp
Olive oil
1.5 tsp
Kosher salt
0.75 tsp
Reduced calorie mayonnaise
2 Tbsp
Canned chipotle peppers in adobo sauce
1.5 tsp
Fresh lime juice
1 tsp
Ground cumin
0.5 tsp
Jarred minced garlic
0.25 tsp
Instructions
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.
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