Oven-fried Yucca
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | 1 piece (2½ inches long) |
| Calories | 91 |
| Total Fat | Less than 1 g |
| Saturated Fat | Less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
| Calcium | 66 mg |
| Iron | 3 mg |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| 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.
- Directions
- 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.