Crispy Yucca with Chipotle Sauce
PersonalPoints™ per serving


Total Time: 50 min
Prep: 12 min
Cook: 38 min
Serves: 8
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 them in the freezer; remove the cubes from trays
and transfer them to a frozen zip-top bag.
Ingredients
  • 3½ cups uncooked yuca, peeled, cut into small cubes
  • ¼ tsp table salt, for cooking yucca
  • 1½ tsp Olive oil, extra virgin
  • ¾ tsp Kosher salt
  • 2 tbsp reduced-calorie mayonnaise
  • 1½ tsp canned chipotle peppers in adobo sauce, minced
  • 1 tsp fresh lime juice
  • ½ tsp ground cumin
  • ¼ tsp minced garlic

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.
  5. Yields about 1/3 cup Crispy Yucca and 1 teaspoon Chipotle Sauce per serving.
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