Perfectly crispy yuca is about to become your new kitchen obsession! Whether you’re craving comforting fries for a cozy night in, elegant appetizers for entertaining, or creative twists on classic dishes, this versatile root vegetable delivers incredible texture and flavor. Get ready to discover 20 delicious ways to transform humble yuca into crispy golden perfection for every occasion—your taste buds are in for a treat!
Garlic Butter Fried Yuca Bites
Bold, buttery, and beautifully crispy, these garlic yuca bites deliver serious flavor with minimal fuss. They’re the perfect upgrade from standard potato appetizers, offering a satisfying crunch that keeps you reaching for more. Simple to make yet impressive to serve, they’ll disappear fast at any gathering.
Ingredients
– 1 large yuca root (about 2 lbs), peeled and cut into 2-inch chunks
– 4 tablespoons unsalted butter
– 3 tablespoons olive oil (or any neutral oil)
– 4 garlic cloves, minced
– 1 teaspoon salt
– ½ teaspoon black pepper
– ¼ teaspoon paprika (optional, for color)
– 2 tablespoons fresh parsley, chopped
Instructions
1. Place yuca chunks in a large pot and cover with cold water by 2 inches.
2. Bring water to a boil over high heat, then reduce to medium and simmer for 20 minutes until yuca is fork-tender but not mushy.
3. Drain yuca thoroughly and let cool until safe to handle, about 10 minutes.
4. Remove the tough fibrous core from each yuca piece using a small knife.
5. Cut yuca into 1-inch thick bite-sized pieces, patting dry with paper towels to remove excess moisture.
6. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add yuca pieces in a single layer, working in batches if needed to avoid crowding.
8. Fry for 4-5 minutes per side until golden brown and crispy on all edges.
9. Transfer fried yuca to a paper towel-lined plate to drain excess oil.
10. Reduce heat to low and melt butter in the same skillet.
11. Add minced garlic and cook for 1 minute until fragrant but not browned.
12. Return all yuca bites to the skillet and toss to coat evenly with garlic butter.
13. Season with salt, black pepper, and paprika if using, tossing to distribute.
14. Remove from heat and stir in fresh parsley.
Zesty garlic butter clings to each crispy exterior while the interior remains wonderfully fluffy. The contrast between the crunchy edges and tender center makes these irresistible dipped in spicy mayo or cilantro lime crema. Serve them hot alongside grilled meats or as the star of your next game day spread.
Cheesy Baked Yuca Fries
Unbelievably crispy outside with a creamy interior, these yuca fries beat regular potatoes any day. They’re naturally gluten-free and bake up golden brown with minimal effort. You’ll want to make a double batch because they disappear fast.
Ingredients
– 2 large yuca roots, peeled and cut into fry-shaped wedges (look for firm, waxy skin)
– 2 tbsp olive oil (or avocado oil for higher heat)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1 cup shredded cheddar cheese (sharp works best for maximum flavor)
– 2 tbsp chopped fresh parsley (optional garnish)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place yuca wedges in a large bowl and toss with olive oil until evenly coated.
3. Sprinkle garlic powder, smoked paprika, and salt over the yuca, tossing thoroughly to distribute spices evenly.
4. Arrange yuca in a single layer on the prepared baking sheet, ensuring pieces don’t touch for maximum crispiness.
5. Bake for 20 minutes at 425°F until edges begin to turn light golden brown.
6. Remove baking sheet from oven and flip each yuca fry using tongs for even browning on both sides.
7. Sprinkle shredded cheddar cheese evenly over all yuca fries, covering them completely.
8. Return to oven and bake for 8-10 minutes at 425°F until cheese is fully melted and bubbly.
9. Check for doneness by inserting a fork into the thickest fry – it should slide in easily without resistance.
10. Remove from oven and let rest for 3 minutes on the baking sheet to allow cheese to set slightly.
11. Transfer to serving plate and garnish with chopped fresh parsley if using.
Vibrantly golden with melted cheese clinging to each fry, these deliver satisfying crunch with every bite. The starchy yuca becomes wonderfully creamy beneath its crispy exterior, making them perfect for dipping in chipotle aioli or spicy ketchup. Serve immediately while the cheese is still stretchy and irresistible.
Crispy Yuca and Chorizo Croquettes
Oozing with savory flavor, these crispy croquettes combine creamy yuca with spicy chorizo for the perfect handheld snack. They’re surprisingly simple to make and deliver restaurant-quality results at home. The crispy exterior gives way to a soft, flavorful center that’s utterly addictive.
Ingredients
– 1 lb fresh yuca, peeled and chopped (or frozen, thawed)
– 8 oz fresh chorizo, casings removed (Mexican-style for authentic flavor)
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs (regular breadcrumbs work too)
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
1. Place chopped yuca in a large pot and cover with cold water by 2 inches.
2. Bring water to a boil over high heat, then reduce to medium and cook for 20 minutes until fork-tender.
3. Drain yuca thoroughly and transfer to a large bowl, mashing with a potato masher until smooth.
4. Heat a skillet over medium-high heat and cook chorizo for 6-8 minutes, breaking it up with a spoon until browned and cooked through.
5. Drain excess fat from chorizo using a slotted spoon.
6. Mix cooked chorizo into mashed yuca along with salt and pepper until well combined.
7. Chill the mixture in refrigerator for 30 minutes to firm up for easier handling.
8. Shape chilled mixture into 12 equal balls, then roll into cylinder shapes about 2 inches long.
9. Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs in that order.
10. Dredge each croquette in flour, shaking off excess.
11. Dip floured croquettes in beaten eggs, letting excess drip off.
12. Roll egg-coated croquettes in panko breadcrumbs, pressing gently to adhere coating.
13. Heat vegetable oil in a large skillet to 350°F, using a thermometer for accuracy.
14. Fry croquettes in batches for 3-4 minutes, turning once, until golden brown on all sides.
15. Remove croquettes with a slotted spoon and drain on paper towels.
16. Let croquettes rest for 2 minutes before serving to allow filling to set.
You’ll love the contrast between the crunchy panko crust and the soft, savory interior packed with chorizo flavor. These croquettes shine when served with a spicy aioli or fresh lime wedges for squeezing over top. Try them as appetizers or make larger versions for a satisfying main course alongside a simple salad.
Spicy Yuca and Avocado Salad
Bold flavors and contrasting textures make this salad unforgettable. Spicy yuca pairs perfectly with creamy avocado for a satisfying meal. This dish comes together quickly with minimal prep work.
Ingredients
– 1 lb yuca, peeled and cut into 1-inch chunks (look for firm, white flesh)
– 2 ripe avocados, diced (choose slightly soft to touch)
– 1/4 cup red onion, finely chopped (soak in ice water to reduce sharpness)
– 1 jalapeño, seeded and minced (wear gloves when handling)
– 3 tbsp lime juice, freshly squeezed (about 2 limes)
– 2 tbsp olive oil (or any neutral oil)
– 1/4 cup cilantro, chopped (stems removed)
– 1 tsp salt (adjust based on preference)
– 1/2 tsp black pepper, freshly ground
Instructions
1. Place yuca chunks in a large pot and cover with cold water by 2 inches.
2. Bring water to a boil over high heat, then reduce to medium and cook for 20 minutes.
3. Test yuca for doneness by piercing with a fork – it should slide through easily without resistance.
4. Drain yuca immediately and let cool for 5 minutes until comfortable to handle.
5. Cut cooled yuca into bite-sized pieces, discarding any tough fibrous cores.
6. Combine diced avocado, red onion, jalapeño, and cilantro in a large mixing bowl.
7. Add cooked yuca pieces to the bowl with other ingredients.
8. Whisk together lime juice, olive oil, salt, and pepper in a small bowl until emulsified.
9. Pour dressing over salad ingredients and toss gently to coat everything evenly.
10. Let salad rest for 10 minutes at room temperature to allow flavors to meld.
Just right for summer gatherings, this salad offers creamy avocado against firm yuca with a spicy kick. The lime dressing brightens each bite while the jalapeño provides consistent heat. Serve alongside grilled chicken or stuff into lettuce cups for a light lunch.
Yuca and Coconut Milk Stew
Comforting and surprisingly simple, this yuca stew brings tropical warmth to your table. Creamy coconut milk balances the starchy root vegetable perfectly. You’ll have a satisfying meal ready in under an hour.
Ingredients
– 1 lb yuca, peeled and cut into 2-inch chunks (look for firm, waxy skin)
– 1 (13.5 oz) can coconut milk (full-fat for richest texture)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 3 garlic cloves, minced
– 4 cups vegetable broth (chicken broth works too)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– 2 tbsp fresh cilantro, chopped (parsley as substitute)
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant but not browned.
4. Add yuca chunks to the pot and stir to coat with oil mixture.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 25 minutes until yuca is fork-tender.
7. Stir in coconut milk, salt, and black pepper until fully incorporated.
8. Simmer uncovered for 10 minutes to allow flavors to meld and sauce to thicken slightly.
9. Remove from heat and stir in fresh cilantro.
Notably creamy with a subtle sweetness, the tender yuca chunks hold their shape while absorbing the rich coconut broth. Serve over rice to soak up every drop, or pair with crusty bread for a complete meal. The stew thickens beautifully when cooled and reheated the next day.
Golden Fried Yuca with Mojo Sauce
Whip up this crispy, golden appetizer that brings Caribbean flair to your table. Yuca fries up beautifully crisp outside while staying fluffy inside, paired with zesty mojo sauce for dipping. Perfect for game day or casual gatherings when you want something different from potatoes.
Ingredients
– 2 large yuca roots, about 2 lbs total (look for firm, unblemished skin)
– 6 cups vegetable oil for frying (or any neutral high-smoke-point oil)
– 1 tsp salt, plus more for seasoning
– ½ cup fresh orange juice (bottled works in a pinch)
– ¼ cup fresh lime juice (about 2 limes)
– 4 garlic cloves, minced
– ¼ cup olive oil
– 1 tsp dried oregano
– ½ tsp ground cumin
– ¼ tsp black pepper
Instructions
1. Peel yuca roots completely with a sharp knife, removing both the brown skin and pink inner layer.
2. Cut yuca into 3-inch long pieces, about ½-inch thick, removing the tough fibrous core from each piece.
3. Place yuca pieces in a large pot and cover with cold water by 2 inches.
4. Add 1 teaspoon salt to the water and bring to a boil over high heat.
5. Reduce heat to medium and simmer for 15 minutes until yuca is fork-tender but not falling apart.
6. Drain yuca thoroughly and pat completely dry with paper towels—this prevents oil splatter.
7. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
8. Carefully add yuca pieces in single-layer batches, frying for 4-5 minutes until golden brown and crispy.
9. Remove fried yuca with a slotted spoon and drain on a wire rack set over a baking sheet.
10. Immediately season hot yuca with salt while still oily so it sticks better.
11. Combine orange juice, lime juice, minced garlic, olive oil, oregano, cumin, and black pepper in a small bowl.
12. Whisk mojo sauce vigorously for 30 seconds until emulsified and slightly thickened.
13. Let sauce sit for 5 minutes to allow flavors to meld while you finish frying remaining batches.
Outrageously crunchy outside with pillowy-soft centers, these yuca fries offer superior texture to regular potatoes. The bright, garlicky mojo sauce cuts through the richness beautifully. Try serving them alongside grilled meats or crumbling over salads for extra crunch.
Yuca and Cheese Stuffed Empanadas
Hailing from Latin American kitchens, these empanadas feature tender yuca and gooey cheese wrapped in flaky pastry. They’re perfect for parties or weeknight dinners when you want something satisfying. The combination creates a comforting handheld meal that’s both familiar and exciting.
Ingredients
– 2 cups mashed yuca, cooked and cooled (about 1 lb fresh yuca)
– 1 cup shredded mozzarella cheese (or any melty cheese like Oaxaca)
– 1 package (14 oz) empanada dough discs, thawed if frozen
– 1 egg, beaten (for egg wash)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– Vegetable oil for frying (enough for 2-inch depth)
Instructions
1. Combine mashed yuca, shredded mozzarella, olive oil, salt, and black pepper in a medium bowl until fully incorporated.
2. Place one empanada dough disc on a clean surface and spoon 2 tablespoons of the yuca-cheese mixture into the center.
3. Fold the dough disc over the filling to create a half-moon shape, pressing the edges together firmly.
4. Use a fork to crimp the sealed edges completely around the semicircle, ensuring no filling can escape during cooking.
5. Repeat steps 2-4 with remaining dough discs and filling, placing finished empanadas on a parchment-lined baking sheet.
6. Brush the tops of all empanadas with beaten egg wash using a pastry brush for golden browning.
7. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, verified with a deep-fry thermometer.
8. Carefully lower 2-3 empanadas into the hot oil using a slotted spoon, avoiding overcrowding the pot.
9. Fry for 3-4 minutes until golden brown and crispy, flipping once halfway through cooking.
10. Remove empanadas with a slotted spoon and drain on a wire rack set over paper towels.
11. Let empanadas rest for 2 minutes before serving to allow the filling to set slightly.
Golden and crisp on the outside, these empanadas reveal a soft, stretchy cheese center contrasting with the starchy yuca. The mild flavor profile makes them excellent for dipping in chimichurri or spicy salsa. Serve them warm alongside a simple cabbage slaw for a complete meal that satisfies both texture and taste cravings.
Slow-Cooked Yuca in Tomato Sauce
A rustic, comforting dish that transforms humble yuca into a tender, saucy masterpiece. After slow simmering, the starchy roots soak up rich tomato flavors while maintaining their signature texture. This hands-off approach yields fork-tender results with minimal effort.
Ingredients
– 2 lbs fresh yuca, peeled and cut into 2-inch chunks (or frozen yuca)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup vegetable broth (or water)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1 bay leaf
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh cilantro (optional garnish)
Instructions
1. Place yuca chunks in a large pot and cover with cold water by 1 inch.
2. Bring to a boil over high heat, then reduce to medium and cook for 15 minutes until slightly softened.
3. Drain yuca thoroughly and set aside. Tip: Parboiling removes excess starch for cleaner sauce.
4. Heat olive oil in a Dutch oven over medium heat until shimmering.
5. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Pour in crushed tomatoes and vegetable broth, scraping any browned bits from the bottom.
8. Stir in dried oregano, smoked paprika, bay leaf, salt, and black pepper.
9. Add parboiled yuca chunks, ensuring they’re mostly submerged in the sauce.
10. Bring to a simmer, then reduce heat to low and cover.
11. Cook for 45-60 minutes until yuca is fork-tender. Tip: Check at 45 minutes—yuca should pierce easily but hold shape.
12. Remove bay leaf and discard. Tip: For thicker sauce, remove lid during last 10 minutes of cooking.
13. Garnish with fresh cilantro if using.
Fork-tender yuca absorbs the robust tomato sauce while maintaining its distinctive, slightly fibrous texture. The slow cooking process creates a creamy interior that contrasts beautifully with the tangy sauce. Serve over rice for a complete meal, or alongside grilled meats for a substantial side dish.
Yuca and Bacon Hash
Vibrant and satisfying, this yuca and bacon hash delivers crispy textures with minimal effort. Perfect for breakfast or a hearty brunch, it comes together quickly with simple ingredients. The combination of starchy yuca and smoky bacon creates a memorable dish that will become a regular in your rotation.
Ingredients
– 1 lb fresh yuca, peeled and cut into ½-inch cubes (or frozen, thawed)
– 6 slices thick-cut bacon, chopped into ½-inch pieces (or pancetta)
– 1 medium yellow onion, diced (about 1 cup)
– 1 red bell pepper, diced (or any color pepper)
– 2 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper
– 2 tbsp chopped fresh parsley (optional garnish)
Instructions
1. Place yuca cubes in a medium pot and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until yuca is fork-tender but not mushy.
3. Drain yuca thoroughly in a colander and let steam evaporate for 5 minutes to prevent sogginess.
4. While yuca cooks, heat a large cast-iron skillet over medium heat and add bacon pieces.
5. Cook bacon for 6-8 minutes, stirring occasionally, until crispy and fat has rendered.
6. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
7. Add olive oil to the bacon fat in the skillet and heat over medium-high until shimmering.
8. Add diced onion and bell pepper to the skillet and cook for 4-5 minutes until softened.
9. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
10. Add the cooked yuca cubes to the skillet in a single layer, pressing down lightly with a spatula.
11. Cook undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
12. Flip sections of the hash and cook for another 4-5 minutes to crisp the other side.
13. Sprinkle smoked paprika, salt, and black pepper evenly over the hash.
14. Add the cooked bacon back to the skillet and stir to combine all ingredients.
15. Cook for 2 more minutes to heat everything through and meld the flavors.
16. Remove from heat and garnish with fresh parsley if using.
Mouthwatering and substantial, this hash features crispy yuca edges against tender centers with smoky bacon throughout. Serve it topped with fried eggs for a complete meal, or alongside avocado slices for extra creaminess. The contrast between the crunchy vegetables and rich bacon makes every bite satisfying.
Yuca Pancakes with Cilantro Lime Dip
Oozing with crispy edges and tender centers, these yuca pancakes deliver a satisfying texture that’s both hearty and light. They come together quickly with simple ingredients and pair perfectly with the bright cilantro lime dip. You’ll love how the starchy yuca creates a unique pancake that’s naturally gluten-free and packed with flavor.
Ingredients
– 2 cups peeled and grated yuca, packed (squeeze out excess moisture)
– 1 large egg
– 1/4 cup all-purpose flour (or gluten-free flour blend)
– 2 tbsp milk (any type)
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil)
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 2 tbsp fresh lime juice
– 1 small garlic clove, minced
– Pinch of salt
Instructions
1. Place grated yuca in a clean kitchen towel and squeeze firmly to remove excess liquid.
2. In a medium bowl, whisk the egg until smooth.
3. Add flour, milk, baking powder, salt, and pepper to the bowl with the egg.
4. Stir the dry ingredients into the wet ingredients until just combined.
5. Fold the squeezed yuca into the batter until evenly distributed.
6. Heat vegetable oil in a large skillet over medium heat until shimmering (about 350°F).
7. Drop 1/4 cup portions of batter into the hot skillet, spacing them 2 inches apart.
8. Cook pancakes for 3-4 minutes until edges look set and bottoms are golden brown.
9. Flip pancakes carefully using a spatula.
10. Cook for another 3-4 minutes until second side is golden brown and centers are cooked through.
11. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
12. Repeat with remaining batter, adding more oil to skillet if needed.
13. While pancakes cook, combine sour cream, cilantro, lime juice, minced garlic, and salt in a small bowl.
14. Stir the dip ingredients until fully blended and smooth.
15. Serve pancakes immediately with cilantro lime dip on the side.
Light and crispy on the outside with a pleasantly chewy interior, these pancakes offer a wonderful textural contrast. The dip provides a bright, tangy counterpoint that cuts through the yuca’s richness. Leftover pancakes reheat beautifully in a toaster for a quick breakfast or snack.
Yuca and Black Bean Tacos
Yuca and black bean tacos bring satisfying texture and plant-based protein to your taco night. These tacos combine creamy boiled yuca with seasoned black beans for a hearty filling. Warm corn tortillas hold everything together for a complete meal.
Ingredients
– 1 lb yuca, peeled and cut into 1-inch chunks (fresh or frozen)
– 2 cups cooked black beans, drained (canned works fine)
– 8 corn tortillas (6-inch size)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp garlic powder
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
– Salt to taste
Instructions
1. Place yuca chunks in a medium pot and cover with cold water by 1 inch.
2. Add 1 teaspoon salt to the water and bring to a boil over high heat.
3. Reduce heat to medium and simmer yuca for 20 minutes until fork-tender.
4. Drain yuca thoroughly and let cool for 5 minutes until handleable.
5. Remove any tough fibrous cores from yuca pieces using a fork.
6. Mash yuca roughly with a potato masher, leaving some texture.
7. Heat olive oil in a large skillet over medium heat for 1 minute.
8. Add black beans, cumin, chili powder, and garlic powder to the skillet.
9. Cook bean mixture for 4-5 minutes, stirring frequently, until heated through.
10. Combine mashed yuca with seasoned beans in the skillet, mixing gently.
11. Warm corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side.
12. Keep warmed tortillas wrapped in a clean kitchen towel to prevent drying.
13. Divide yuca-bean mixture evenly among the 8 warmed tortillas.
14. Top each taco with chopped cilantro and a squeeze of fresh lime juice.
Enjoy these tacos warm for the best texture experience. The creamy yuca contrasts beautifully with the firm black beans, while lime brightens the earthy flavors. Try serving them with pickled red onions or avocado slices for extra freshness.
Yuca and Chicken Casserole
Anytime comfort food needs a makeover, this yuca and chicken casserole delivers. A creamy, savory bake that’s perfect for chilly evenings and easy enough for weeknights.
Ingredients
- 1 lb yuca, peeled and cut into 1-inch chunks (frozen works too)
- 2 cups cooked shredded chicken (rotisserie chicken saves time)
- 1 cup heavy cream (or half-and-half for lighter option)
- 1 cup shredded Monterey Jack cheese (or pepper Jack for spice)
- 1/2 cup chicken broth (low-sodium recommended)
- 1/4 cup chopped fresh cilantro (parsley if preferred)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish with olive oil.
- Place yuca chunks in a pot, cover with water, and bring to a boil over high heat.
- Boil yuca for 20 minutes or until fork-tender, then drain thoroughly. Tip: Overcooking yuca makes it mushy, so check at 18 minutes.
- In a large bowl, combine shredded chicken, heavy cream, chicken broth, garlic powder, smoked paprika, salt, and pepper.
- Stir in the drained yuca and half of the shredded cheese until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining cheese evenly over the top.
- Bake for 25–30 minutes or until the cheese is golden and bubbly. Tip: For extra browning, broil for the last 2 minutes.
- Remove from oven and let rest for 5 minutes before serving. Tip: Resting allows the casserole to set for cleaner slices.
- Garnish with chopped cilantro just before serving.
Velvety cream and tender yuca create a satisfying texture, while smoked paprika adds a subtle smokiness. Serve it alongside a crisp green salad or top with pickled onions for a bright contrast.
Yuca Gnocchi with Pesto
Earthy yuca transforms into surprisingly light gnocchi that pairs beautifully with vibrant pesto. This gluten-free alternative offers a satisfying chew while letting the fresh herb sauce shine. You’ll be amazed how simple it is to create restaurant-quality results at home.
Ingredients
– 2 lbs fresh yuca, peeled and chopped (or frozen for convenience)
– 1/4 cup grated Parmesan cheese, plus more for serving
– 1 large egg, lightly beaten
– 1/2 cup all-purpose flour, plus more for dusting
– 2 cups fresh basil leaves, packed
– 1/3 cup pine nuts, toasted
– 2 garlic cloves
– 1/2 cup extra virgin olive oil
– 1 tsp salt, divided
– 1/4 tsp black pepper
Instructions
1. Place yuca in a large pot and cover with cold water by 2 inches.
2. Bring to a boil over high heat, then reduce to medium and simmer for 25 minutes until fork-tender.
3. Drain yuca thoroughly and transfer to a large bowl.
4. Mash yuca with a potato masher until smooth, about 2 minutes.
5. Let mixture cool for 10 minutes to prevent egg from cooking when added.
6. Add egg, 1/2 cup flour, 1/4 cup Parmesan, and 1/2 tsp salt to yuca mixture.
7. Mix with a wooden spoon until a soft dough forms, about 1 minute.
8. Turn dough onto a lightly floured surface and knead gently 4-5 times until cohesive.
9. Divide dough into 4 equal portions and roll each into a 1-inch thick rope.
10. Cut ropes into 1-inch pieces and press lightly with a fork for texture.
11. Combine basil, pine nuts, garlic, and remaining 1/2 tsp salt in a food processor.
12. Pulse 5 times until coarsely chopped, then scrape down sides.
13. With processor running, slowly drizzle in olive oil until emulsified, about 30 seconds.
14. Bring a large pot of salted water to a rolling boil over high heat.
15. Add gnocchi in batches and cook for 3-4 minutes until they float to surface.
16. Remove with a slotted spoon and transfer to serving bowls.
17. Toss hot gnocchi with pesto sauce and black pepper until evenly coated.
You’ll love the pillowy texture of these gnocchi against the bright, herbal pesto. The yuca provides a subtle sweetness that balances the garlicky sauce perfectly. Try topping with extra toasted pine nuts for added crunch.
Yuca and Shrimp Skewers
Yuca and shrimp skewers bring tropical flair to your grill with minimal effort. You’ll love how the starchy yuca balances the sweet shrimp. These skewers come together quickly for weeknight dinners or weekend entertaining.
Ingredients
– 1 lb yuca, peeled and cut into 1-inch chunks (frozen works well)
– 1 lb large shrimp, peeled and deveined (21-25 count)
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp lime juice
– 3 garlic cloves, minced
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped cilantro (optional garnish)
– Lime wedges for serving
Instructions
1. Place yuca chunks in a medium pot and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to a simmer.
3. Cook yuca for 15-20 minutes until fork-tender but not mushy.
4. Drain yuca thoroughly and let cool slightly.
5. Pat shrimp completely dry with paper towels to ensure proper searing.
6. In a medium bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, salt, and black pepper.
7. Add shrimp and cooled yuca chunks to the marinade, tossing to coat evenly.
8. Let marinate for 10 minutes at room temperature for maximum flavor absorption.
9. Preheat grill to medium-high heat (400°F) or set oven to broil.
10. Thread shrimp and yuca alternately onto metal or soaked wooden skewers.
11. Grill skewers for 2-3 minutes per side until shrimp turn pink and opaque.
12. Rotate skewers halfway through cooking for even char marks.
13. Remove from heat when shrimp reach 145°F internal temperature.
14. Transfer skewers to a serving platter and garnish with chopped cilantro if using.
15. Serve immediately with lime wedges for squeezing over top. Look for that satisfying contrast between the creamy yuca and firm, juicy shrimp. The smoky paprika marinade caramelizes beautifully on the grill, creating depth against the bright lime finish. Try serving these over coconut rice or with a simple avocado salad for a complete tropical meal.
Yuca and Spinach Gratin
Gratin dishes transform humble ingredients into comforting masterpieces. This yuca and spinach version delivers creamy texture with earthy flavors. It’s surprisingly simple to assemble for a satisfying side or main.
Ingredients
– 2 lbs yuca, peeled and cut into 2-inch chunks (look for firm, white flesh)
– 1 lb fresh spinach, roughly chopped (frozen works too, thawed and squeezed dry)
– 1 cup heavy cream (or half-and-half for lighter version)
– 1 cup grated Parmesan cheese, divided (Pecorino Romano adds sharper flavor)
– 1/2 cup breadcrumbs (panko for extra crunch)
– 2 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced (about 1 tbsp)
– 1 tsp salt (adjust based on cheese saltiness)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 tsp nutmeg (freshly grated enhances flavor)
Instructions
1. Place yuca chunks in a large pot and cover with cold water by 2 inches.
2. Bring water to a boil over high heat, then reduce to medium and simmer for 25 minutes until yuca is fork-tender.
3. Drain yuca thoroughly and let cool until handleable, about 10 minutes.
4. Remove fibrous core from each yuca piece using a paring knife.
5. Mash yuca with a potato masher until mostly smooth with some small chunks remaining.
6. Preheat oven to 375°F and grease a 9×13 inch baking dish with olive oil.
7. Heat 1 tbsp olive oil in a large skillet over medium heat for 30 seconds.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Add spinach in batches, wilting each addition before adding more, about 3-4 minutes total.
10. Combine mashed yuca, wilted spinach, heavy cream, 3/4 cup Parmesan, salt, pepper, and nutmeg in a large bowl.
11. Spread mixture evenly into prepared baking dish using a spatula.
12. Mix remaining 1/4 cup Parmesan with breadcrumbs and remaining 1 tbsp olive oil.
13. Sprinkle breadcrumb mixture evenly over the yuca surface.
14. Bake at 375°F for 25-30 minutes until topping is golden brown and edges bubble.
15. Let rest for 10 minutes before serving to allow layers to set.
The baked gratin emerges with a crisp, cheesy crust giving way to creamy yuca and tender spinach beneath. Serve alongside roasted chicken or as a vegetarian main with a bright salad to cut the richness. Leftovers reheat beautifully for next-day lunches.
Yuca and Beef Stew
Yuca and beef stew brings hearty comfort to any chilly evening. You’ll love how the tender beef melts with the starchy yuca in this satisfying one-pot meal. It’s simpler to make than you might think.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 large yuca root, peeled and cut into 2-inch chunks (or frozen yuca)
– 1 large onion, diced
– 4 garlic cloves, minced
– 2 tbsp olive oil (or any neutral oil)
– 4 cups beef broth
– 1 tbsp tomato paste
– 1 tsp cumin
– 1 bay leaf
– Salt and black pepper to taste
Instructions
1. Pat the beef cubes dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season beef generously with salt and pepper on all sides.
4. Sear beef in a single layer for 3-4 minutes per side until deeply browned.
5. Remove beef from pot and set aside, leaving drippings in the pot.
6. Add diced onion to the pot and cook for 5 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add tomato paste and cumin, stirring constantly for 1 minute to toast the spices.
9. Return seared beef to the pot along with any accumulated juices.
10. Pour in beef broth, scraping the bottom to release any browned bits.
11. Add bay leaf and bring the stew to a gentle boil.
12. Reduce heat to low, cover, and simmer for 1.5 hours until beef is fork-tender.
13. Add yuca chunks to the pot, submerging them in the liquid.
14. Continue simmering uncovered for 30 minutes until yuca is tender when pierced with a fork.
15. Remove bay leaf and discard before serving.
16. Taste and adjust seasoning with additional salt and pepper if needed.
Unbelievably tender beef chunks contrast beautifully with the soft, starchy yuca that soaks up the rich broth. The stew develops deeper flavor when refrigerated overnight, making excellent leftovers. Serve it over rice or with crusty bread to soak up every last drop of the savory liquid.
Yuca and Sweet Plantain Mash
Grab your fork for this Caribbean-inspired mash that transforms humble roots into creamy comfort. Yuca brings earthy starchiness while sweet plantains caramelize into natural sweetness. This side dish pairs beautifully with grilled meats or stands strong as a vegetarian main.
Ingredients
– 1 lb yuca, peeled and chopped into 2-inch chunks (look for firm, waxy tubers without soft spots)
– 2 ripe sweet plantains, peeled and sliced 1-inch thick (black spots indicate perfect ripeness)
– 3 tbsp unsalted butter, cubed (or olive oil for dairy-free)
– 1/4 cup whole milk, warmed (substitute with coconut milk for tropical flavor)
– 1 tsp salt (adjust based on your preference)
– 2 cups water for boiling
Instructions
1. Place yuca chunks in a medium pot and cover with 2 cups cold water.
2. Bring water to a rolling boil over high heat, then reduce to medium-low.
3. Simmer yuca for 15 minutes until fork-tender but not mushy.
4. Add plantain slices to the same pot and cook for 8 more minutes.
5. Drain thoroughly through a colander, shaking to remove excess water.
6. Transfer cooked yuca and plantains to a large mixing bowl.
7. Mash with a potato masher until no large chunks remain.
8. Add cubed butter and continue mashing until melted and incorporated.
9. Pour in warmed milk while stirring with a wooden spoon.
10. Mix vigorously for 2 minutes until the texture becomes smooth and creamy.
11. Season with salt and stir for 30 seconds to distribute evenly.
Outstandingly creamy with subtle sweetness, this mash holds its shape beautifully on the plate. Serve it alongside jerk chicken for contrasting spice, or top with crispy fried onions for added crunch. The natural caramel notes from the plantains make it equally satisfying as a breakfast side with eggs.
Yuca and Corn Fritters
Crispy on the outside and tender within, these yuca and corn fritters deliver satisfying texture in every bite. They come together quickly with pantry staples for a versatile snack or side. Perfect for dipping or enjoying straight from the skillet.
Ingredients
– 2 cups grated yuca, squeezed dry (fresh or frozen, thawed)
– 1 cup corn kernels (fresh, canned drained, or frozen thawed)
– 1 large egg, beaten
– 1/4 cup all-purpose flour
– 2 tbsp chopped fresh cilantro (or parsley if preferred)
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup vegetable oil (or any neutral oil with high smoke point)
Instructions
1. Place grated yuca in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine yuca, corn, egg, flour, cilantro, baking powder, salt, and pepper in a large bowl.
3. Mix until ingredients are evenly distributed and the mixture holds together when pressed.
4. Heat vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
5. Scoop 2 tablespoons of batter per fritter and carefully drop into the hot oil.
6. Flatten each fritter slightly with the back of your spoon to ensure even cooking.
7. Fry for 3-4 minutes until golden brown and crispy on the bottom edges.
8. Flip each fritter using a spatula and cook another 3-4 minutes until deeply golden.
9. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
10. Repeat with remaining batter, adding more oil if needed between batches.
A golden crust gives way to soft, starchy interiors with sweet corn bursts throughout. Serve immediately with lime wedges for squeezing or your favorite dipping sauce. These fritters also make excellent sliders when topped with pulled pork or avocado slices.
Yuca and Coconut Bread
Crisp, tropical yuca transforms into a surprisingly tender bread when paired with rich coconut. This gluten-free loaf delivers subtle sweetness with earthy undertones. Simple ingredients create complex flavor in under an hour.
Ingredients
– 2 cups grated yuca, packed (peel thoroughly first)
– 1 cup coconut milk, full-fat (shake can well before using)
– 2 large eggs, room temperature (for better incorporation)
– 1/2 cup granulated sugar (adjust for preferred sweetness)
– 1/4 cup melted coconut oil (or any neutral oil)
– 1 tsp baking powder (check expiration date)
– 1/2 tsp salt (enhances overall flavor)
– 1/4 cup shredded coconut, unsweetened (for texture and garnish)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Peel the yuca completely, removing both the brown skin and pink inner layer.
3. Grate the peeled yuca using the medium holes of a box grater until you have 2 packed cups.
4. Squeeze the grated yuca firmly in a clean kitchen towel to remove excess moisture.
5. In a large bowl, whisk together the coconut milk, eggs, sugar, and melted coconut oil until fully combined.
6. Add the squeezed yuca to the wet ingredients and mix until evenly distributed.
7. Sprinkle the baking powder and salt over the mixture and stir just until no dry spots remain.
8. Fold in the shredded coconut gently to maintain air in the batter.
9. Pour the batter into the prepared loaf pan and spread evenly with a spatula.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Cool the bread in the pan for 10 minutes before transferring to a wire rack.
12. Let the bread cool completely before slicing for clean cuts.
Notably dense yet moist, this bread offers a satisfying chew with tropical coconut fragrance. Toasted slices develop a crisp exterior that contrasts beautifully with the soft interior. Serve warm with butter for breakfast or topped with fresh mango slices for dessert.
Yuca and Lime Marinated Grilled Skewers
Dive into these vibrant skewers where tender yuca gets a zesty lime marinade before hitting the grill. They’re perfect for summer cookouts or weeknight dinners when you want something different. The combination of smoky char and citrus tang will become an instant favorite.
Ingredients
– 1.5 lbs yuca, peeled and cut into 1-inch chunks (frozen works fine, thaw first)
– 1/3 cup fresh lime juice (about 4-5 limes)
– 3 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Wooden skewers, soaked in water for 30 minutes
Instructions
1. Place yuca chunks in a medium pot and cover with cold water by 1 inch.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender but not mushy.
3. Drain yuca thoroughly and let cool until safe to handle, about 10 minutes.
4. Whisk together lime juice, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper in a large bowl.
5. Add cooled yuca to the marinade and toss gently to coat every piece.
6. Cover bowl and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
7. Thread marinated yuca chunks onto soaked wooden skewers, leaving small gaps between pieces.
8. Preheat grill to medium-high heat (400-450°F) and lightly oil grates.
9. Place skewers on grill and cook for 3-4 minutes per side until lightly charred with visible grill marks.
10. Remove skewers from grill and let rest for 2 minutes before serving. Here, the yuca develops a satisfyingly crisp exterior while staying creamy inside. The lime marinade brightens each bite with tangy, garlicky notes that pair wonderfully with fresh cilantro or a spicy dipping sauce.
Summary
Deliciously versatile, these 20 crispy yuca recipes prove this humble root vegetable can shine in countless ways. Whether you’re craving classic fries, creative appetizers, or comforting mains, there’s something here for every cook and occasion. We’d love to hear which recipes you try—drop a comment with your favorites and share this roundup on Pinterest to inspire fellow food lovers!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
