Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
|Serving Size||1 piece (2½ inches long)|
|Total Fat||Less than 1 g|
|Saturated Fat||Less than 1 g|
Servings and Times
Ingredients and Preparation
|Fresh yucca (cassava), cut into 3-inch sections and peeled||1 pound|
|Nonstick cooking oil spray|
Tip: Use cooking oil spray to cut back on fat.
- In a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20-30 minutes, or until it is tender.
- Preheat oven to 350°F.
- Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into ¾-inch-wide wedges, discarding the thin woody core.
- Spray cookie sheet with the nonstick cooking oil spray. Spread yucca wedges on cookie sheet, and spray wedges with cooking oil spray. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.