How to Cook Yuca Root

Yuca is a tropical root-vegetable most often found in Latin cuisine. Eating yuca has many benefits: it’s low in fat, high in carbs, and has more potassium and fiber than a potato. There are many ways to cook a yuca root, each full of flavor. Oven-baked yuca fries and mashed yuca are two delicious ways to enjoy a traditional Latin dish.

Ingredients

Oven-Baked Yuca^{[1]XResearch source}

2 medium yuca roots, about 6–8 inches (15–20 cm) long
4 teaspoons (20 mL) ghee, melted (may substitute coconut oil, olive oil, duck fat, lard or tallow for the ghee)
Black pepper, finely ground
Garlic powder
Sea salt
Smoked paprika
Chili powder or cayenne pepper (optional)

Mashed Yuca^{[2]XResearch source}

5 pounds (2.3 kg) whole yuca (fresh or frozen)
4 teaspoons (20 mL) butter, unsalted
¹⁄₄ cup (59 mL) heavy cream or milk
¹⁄₄ teaspoon (1.2 mL) of nutmeg
1 teaspoon (4.9 mL) of salt
1 teaspoon (4.9 mL) of pepper

Method 1

Method 1 of 2:

Cooking Oven-Baked Yuca Fries

1
Peel and rinse the yuca. Use a vegetable peeler or sharp paring knife to peel. If you’re using a knife, make a ¹⁄₈ inch (0.32 cm) cut vertically at the root. Cut beneath the outer brown exterior, as well as the inner pink exterior that sits beneath the brown layer.
- Once peeled, rinse it with cold water to prevent discoloration.^{[3]XResearch source}
Bring three quarts of water to boil. While waiting for the water to boil, cut the yuca into 3 inches (7.6 cm) slices. When the water boils, place your yuca pieces in the pot.^{[4]XResearch source}
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3
Cook the yuca for 12-15 minutes. You’ll know the fries are ready to come out when they begin to turn translucent. Use a fork to test readiness: if they are done, the fork should easily pierce through the soft exterior.^{[5]XResearch source}
- If they are too soft or mushy, they have been boiled too long.
4
Drain the yuca. Once you’ve used a strainer to remove the water, pat the yuca dry. Set the dried yuca aside, and allow to cool. ^{[6]XResearch source}
- Slice the yuca into your desired fry shape. If you prefer larger fries, cut the yuca longer and thinner. If you prefer thicker fries, cut the yuca into wider wedges.
5
Prepare the baking sheet and melt the fat or oil. Use parchment paper to line the baking sheet, and cover it completely. Spread any cooking oil, fat, or ghee over the parchment paper.^{[7]XResearch source}
- Preheat the oven to 400 °F (204 °C).
- Put the tray with fat into the oven to melt it.
- Use a paper towel to spread evenly across the parchment.
- Alternatively, you can melt the ghee on the stovetop in a saucepan before spreading on the parchment paper.
6
Season with spices. Spread the fries across the baking sheet, and generously sprinkle the garlic powder, sea salt, black pepper, and paprika. Toss thoroughly to mix up the spices.
- For a spicier flavor, add chili powder.^{[8]XResearch source}
Turn occasionally until they are a golden brown. Set a timer for 20 minutes, and check on them when the timer runs out. If they aren't golden brown, give them a few more minutes to cook.^{[9]XResearch source}
Season with additional salt if necessary. Cool before eating.
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Method 2

Method 2 of 2:

Cooking Mashed Yuca

After you’ve cut the yuca, peel its skin using a paring knife. Remove both the flaky brown skin and the pink layer underneath. Set aside.
Place your cut pieces of yuca into the pot with salt. Bring it to a boil.^{[10]XResearch source}
3
Lower heat to medium and cover. The yuca will stay on medium heat until it is tender. It should be on the stove for about 30 minutes before it’s ready.^{[11]XResearch source}
- Use a fork to test the yuca. If it pierces through the yuca without falling apart, it’s done. If the fork has difficulty cutting through, allow it to cook longer.
- If boiled too long, the yuca may turn into a gooey paste.^{[12]XResearch source}
Use a large mixing bowl to mix, and mash the yuca until there are no longer lumps. Use a standard potato masher to grind the yuca root, or a mixing spoon if you don’t have one.^{[13]XResearch source}
Stir until thoroughly mixed. Taste to make sure you’re satisfied with the flavor, and add extra seasoning as you see fit.^{[14]XResearch source}
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