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How To Cook Yuca
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5 from 3 votes

How To Cook Yuca (Boiled Yuca)

This classic boiled yuca recipe transforms tough cassava root into creamy mashed yuca with minimal effort. You'll peel, boil for about 20-30 minutes, then mash, top with butter and granola for a comforting side dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Side Dish
Cuisine: Brazilian, Caribbean, Latin
Keyword: boiled yuca, fried yuca, fried yuca with kielbasa, how to cook cassava, how to cook yuca
Servings: 4 people
Author: Silvia Dunnirvine

Ingredients

  • 2 lbs yuca root
  • pinch sea salt

Optional toppings

  • butter
  • seeds, nuts
  • coconut flakes
  • cacao nibs
  • cinnamon and sugar

Instructions

  • Peel and cut yuca according to instructions (above).
  • Add yuca to a pot of boiling water and cook for 15-20 minutes, or until fork tender (see notes). The amount of water would be the same as if you were cooking potatoes.
  • Drain remaining water and mash yuca with a fork or potato masher. It's okay to leave some chunks for texture unless you are using this recipe to make mashed yuca and you want a smooth consistency.
  • Add your preferred toppings and serve.

Notes

My family's secret tip: If the water is running low in the pot add cold water instead of room temperature. The shock of cold water helps soften up the yuca. 

Nutrition

Calories: 363kcal | Carbohydrates: 86g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 32mg | Potassium: 615mg | Fiber: 4g | Sugar: 4g | Vitamin A: 29IU | Vitamin C: 47mg | Calcium: 36mg | Iron: 1mg