20 Delicious Yuca Recipes for Every Occasion

Welcome to a world where yuca isn’t just an ingredient—it’s the star of the show! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for that perfect dish to impress at your next gathering, we’ve got you covered. Dive into our roundup of 20 Delicious Yuca Recipes for Every Occasion and discover just how versatile and tasty this root can be. Let’s get cooking!

Fried Yuca with Garlic Mojo

Fried yuca with garlic mojo is a crispy, golden delight that brings a taste of the tropics to your table with minimal fuss.

Ingredients

• 1 large yuca root, peeled and cut into 3-inch sticks
• 4 cups vegetable oil, for frying
• 1 teaspoon salt, divided
• 4 cloves garlic, minced
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin

Instructions

1. In a large pot, heat the vegetable oil to 350°F over medium-high heat.
2. Fry the yuca sticks in batches until golden and crispy, about 5 minutes per batch. Drain on paper towels and sprinkle with 1/2 teaspoon salt.
3. In a small saucepan over low heat, combine the minced garlic, orange juice, lime juice, olive oil, cumin, and remaining 1/2 teaspoon salt. Warm through for about 2 minutes, stirring occasionally.
4. Drizzle the warm garlic mojo over the fried yuca just before serving.

The contrast between the crispy yuca and the tangy, aromatic mojo creates a symphony of textures and flavors that’s irresistibly moreish.

Tip: For extra crispiness, soak the yuca sticks in cold water for 30 minutes before frying to remove excess starch.

Yuca Con Mojo

Yuca Con Mojo is a vibrant Cuban dish that brings together the earthy flavors of yuca with a bright, garlicky mojo sauce—perfect for adding a tropical twist to your dinner table.

Ingredients

• 1 large yuca root (about 2 lbs), peeled and cut into 2-inch chunks
• 4 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the yuca in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the yuca is fork-tender.
2. While the yuca cooks, heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute, just until fragrant.
3. Stir in the orange juice, lime juice, salt, and cumin. Bring the mixture to a simmer and cook for 2 minutes, then remove from heat.
4. Drain the yuca and arrange it on a serving platter. Pour the mojo sauce over the top and sprinkle with chopped cilantro.

The magic of this dish lies in the contrast between the creamy yuca and the zesty, garlicky mojo—a combination that’s sure to transport your taste buds straight to the Caribbean.

Tip: For an extra layer of flavor, let the yuca sit in the mojo sauce for 10 minutes before serving to allow the flavors to meld.

Baked Yuca Fries

Craving something crispy and comforting? These Baked Yuca Fries are a delightful twist on the classic, offering a perfect balance of crunch and tenderness.

Ingredients

• 1 large yuca root, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the yuca fries with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet, ensuring they don’t overlap.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy on the outside.

The magic of these fries lies in their dual texture—crispy on the outside, yet wonderfully soft inside, making them irresistibly snackable.

Tip: For an extra crispy finish, broil the fries for the last 2-3 minutes of baking, watching closely to prevent burning.

Yuca Empanadas

These Yuca Empanadas are a delightful twist on the classic, offering a crispy exterior with a soft, flavorful filling that’s sure to impress.

Ingredients

• 2 cups mashed yuca (previously boiled and peeled)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 cup shredded cooked chicken
• 1/4 cup chopped fresh cilantro
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed yuca, all-purpose flour, and 1/2 teaspoon salt until a dough forms. If too sticky, add a little more flour.
3. Heat 1/4 cup vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and 1 minced garlic clove, sautéing until soft, about 3 minutes.
4. Stir in 1/2 teaspoon ground cumin and 1/2 teaspoon paprika, then add the shredded cooked chicken and 1/4 cup chopped fresh cilantro. Cook for another 2 minutes, then remove from heat.
5. Roll the yuca dough into small balls, flatten each into a disc, and place a spoonful of the chicken mixture in the center. Fold over and seal the edges.
6. Place the empanadas on the prepared baking sheet, brush with the beaten egg, and bake for 20 minutes until golden and crispy.

The unique combination of yuca dough and spiced chicken filling creates a satisfying contrast in textures that’s both hearty and light.

Tip: For an extra crispy finish, lightly fry the empanadas in oil for 1-2 minutes on each side before baking.

Yuca Bread

Yuca bread is a delightful, gluten-free alternative that brings a slightly sweet, nutty flavor to your table, perfect for those looking to try something different.

Ingredients

• 2 cups grated yuca (also known as cassava)
• 1/4 cup coconut milk
• 2 tbsp melted coconut oil
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg, beaten
• 1/2 tsp baking powder

Instructions

1. Preheat your oven to 350°F and grease a small loaf pan with coconut oil.
2. In a large bowl, mix the grated yuca, 1/4 cup coconut milk, 2 tbsp melted coconut oil, 1/4 cup sugar, 1/2 tsp salt, and the beaten egg until well combined.
3. Stir in 1/2 tsp baking powder to the mixture, ensuring it’s evenly distributed.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This yuca bread stands out for its unique texture—moist and dense, yet surprisingly light, making it a perfect companion to your morning coffee or tea.

Tip: For an extra touch of sweetness, drizzle the cooled bread with a little honey before serving.

Yuca Pancakes

Start your morning with a twist by whipping up these fluffy and satisfying Yuca Pancakes, a delightful alternative to the traditional breakfast staple.

Ingredients

• 2 cups grated yuca, peeled
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 2 tablespoons melted butter
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix together the grated yuca, all-purpose flour, sugar, baking powder, and salt.
2. In another bowl, whisk the egg, then stir in the milk and melted butter.
3. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
4. Heat a tablespoon of vegetable oil in a skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking for 3-4 minutes per side until golden brown.
5. Repeat with the remaining batter, adding more oil to the skillet as needed.

These Yuca Pancakes stand out with their slightly sweet, nutty flavor and irresistibly crispy edges, making them a perfect canvas for your favorite syrup or fresh fruit.

Tip: For an extra crispy texture, press the grated yuca in a clean towel to remove excess moisture before mixing.

Yuca and Cheese Arepas

These Yuca and Cheese Arepas are a delightful twist on the classic, offering a gluten-free option that doesn’t skimp on flavor or texture.

Ingredients

• 2 cups precooked yuca flour
• 1 cup warm water
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter, melted
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp garlic powder
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, mix the yuca flour, warm water, melted butter, 1 tsp salt, 1/2 tsp sugar, and 1/4 tsp garlic powder until a dough forms.
2. Fold in the shredded mozzarella and grated Parmesan cheese until evenly distributed throughout the dough.
3. Divide the dough into 8 equal portions and shape each into a flat, round disc about 1/2 inch thick.
4. Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook the arepas in batches for about 4 minutes per side, until golden brown and crispy.
5. Serve warm, with your favorite dipping sauce or as a side to a hearty stew.

The combination of yuca flour and cheese creates a uniquely satisfying chewiness inside with a perfectly crispy exterior.

Tip: For an extra crispy edge, press the arepas slightly thinner before frying.

Yuca Cake

Yuca cake is a delightful twist on traditional cakes, offering a moist texture and a subtly sweet flavor that’s perfect for any occasion.

Ingredients

• 2 cups grated yuca
• 1 cup coconut milk
• 3/4 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan with the melted butter.
2. In a large bowl, mix the grated yuca, coconut milk, sugar, eggs, vanilla extract, and salt until well combined.
3. Pour the mixture into the prepared baking pan and smooth the top with a spatula.
4. Bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This yuca cake stands out for its unique texture—dense yet incredibly moist, with a delicate sweetness that pairs wonderfully with a cup of coffee.

Tip: For an extra touch of flavor, sprinkle the top with shredded coconut before baking.

Yuca with Coconut Milk

Dive into the creamy, comforting world of Yuca with Coconut Milk, a dish that brings a tropical twist to your table with its rich flavors and velvety texture.

Ingredients

• 1 large yuca root, peeled and cut into 2-inch chunks
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 1 tsp salt
• 2 tbsp sugar
• 1 cinnamon stick

Instructions

1. In a large pot, combine the yuca, coconut milk, water, 1 tsp salt, 2 tbsp sugar, and the cinnamon stick. Bring to a boil over medium-high heat.
2. Reduce the heat to low, cover, and simmer for 25 minutes, or until the yuca is fork-tender.
3. Remove the cinnamon stick and discard. Use a slotted spoon to transfer the yuca to a serving dish, reserving the cooking liquid.
4. Pour the reserved cooking liquid over the yuca, ensuring it’s well-coated. Serve warm.

The magic of this dish lies in the yuca’s ability to absorb the coconut milk’s richness, creating a subtly sweet and utterly satisfying side. Perfect for when you’re craving something a little different but oh-so comforting.

Tip: For an extra layer of flavor, toast the cinnamon stick in a dry pan for a minute before adding it to the pot.

Yuca and Chorizo Stew

Warm up your kitchen with this hearty Yuca and Chorizo Stew, a comforting dish that brings together the earthy flavors of yuca with the spicy kick of chorizo.

Ingredients

• 1 lb yuca, peeled and cut into 1-inch chunks
• 8 oz chorizo, casing removed and crumbled
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside, leaving the oil in the pot.
2. In the same pot, add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
3. Return the chorizo to the pot. Add yuca, chicken broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until yuca is tender.
4. Garnish with fresh cilantro before serving.

The magic of this stew lies in the way the yuca absorbs the smoky and spicy flavors of the chorizo, creating a dish that’s both satisfying and full of depth.

Tip: For an extra layer of flavor, try roasting the yuca chunks before adding them to the stew.

Yuca Fritters

These crispy yuca fritters are a delightful twist on traditional potato pancakes, offering a slightly sweet and nutty flavor that’s irresistibly crunchy on the outside and tender inside.

Ingredients

• 2 cups peeled and grated yuca
• 1 large egg, beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup vegetable oil, for frying

Instructions

1. In a large bowl, combine the grated yuca, beaten egg, all-purpose flour, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well until all ingredients are evenly incorporated.
2. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the yuca mixture per fritter into the skillet, flattening slightly with the back of the spoon.
3. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
4. Serve warm with your favorite dipping sauce. The unique texture of yuca creates a fritter that’s wonderfully crisp outside with a soft, chewy center, making it a perfect snack or side dish.

Tip: For extra crispiness, squeeze out as much moisture as possible from the grated yuca before mixing with the other ingredients.

Yuca Mash

Yuca mash is a creamy, comforting alternative to mashed potatoes, with a subtly sweet flavor and velvety texture that’s sure to become a new favorite.

Ingredients

• 2 pounds yuca, peeled and cut into 2-inch chunks
• 4 cups water
• 1 teaspoon salt
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced

Instructions

1. In a large pot, combine the yuca, water, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes, or until the yuca is fork-tender.
2. Drain the yuca and return it to the pot. Add the butter, milk, remaining 1/2 teaspoon salt, black pepper, and garlic. Mash with a potato masher until smooth and creamy.
3. Serve warm, garnished with a pat of butter or a drizzle of olive oil if desired.

The magic of this dish lies in its simplicity and the yuca’s natural creaminess, which requires minimal additions to achieve a luxurious texture.

Tip: For an extra smooth mash, pass the cooked yuca through a ricer before adding the other ingredients.

Yuca and Shrimp Soup

Warm up with this comforting Yuca and Shrimp Soup, a delightful blend of tender yuca and succulent shrimp in a flavorful broth that’s sure to become a weeknight favorite.

Ingredients

• 1 lb yuca, peeled and cut into 1-inch chunks
• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 small onion, finely chopped, and 2 cloves garlic, minced, sautéing until soft, about 3 minutes.
2. Add 1 lb yuca, 4 cups chicken broth, and 1 cup water to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until yuca is tender.
3. Stir in 1 lb shrimp, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Cook for another 3-4 minutes, until shrimp are pink and cooked through.
4. Remove from heat and stir in 1/4 cup fresh cilantro, chopped. Serve hot with lime wedges on the side for squeezing over the soup.

The magic of this soup lies in the yuca’s creamy texture contrasting with the shrimp’s snap, all brought together by the bright lime and cilantro finish.

Tip: For an extra kick, add a diced jalapeño with the onion and garlic.

Yuca Lasagna

Dive into the comforting layers of this Yuca Lasagna, a twist on the classic that brings a delightful texture and tropical flair to your dinner table.

Ingredients

• 2 large yuca roots, peeled and sliced into 1/4-inch thick rounds
• 1 lb ground beef
• 1 cup tomato sauce
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Boil the yuca rounds in salted water for 10 minutes until just tender, then drain and set aside.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the ground beef, breaking it apart, and cook until browned. Stir in the onions, garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano, cooking for another 2 minutes. Pour in the tomato sauce and simmer for 5 minutes.
3. Grease a baking dish with the remaining olive oil. Layer half the yuca rounds at the bottom, top with half the beef mixture, and sprinkle with 1 cup mozzarella. Repeat the layers, finishing with the remaining mozzarella and the Parmesan cheese.
4. Bake for 25 minutes until the cheese is bubbly and golden. Let it sit for 5 minutes before serving.

The yuca’s unique, slightly sweet flavor and starchy texture make this lasagna a standout, offering a comforting yet exotic twist on a familiar favorite.

Tip: For an extra crispy top, broil the lasagna for the last 2 minutes of baking.

Yuca and Beef Stew

This Yuca and Beef Stew is a hearty, comforting dish that brings a taste of the tropics to your table with its rich flavors and tender textures.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 cups yuca, peeled and cut into 1-inch pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 4 cups beef broth
• 2 tbsp tomato paste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
2. Add onion, garlic, and red bell pepper to the pot. Cook until vegetables are softened, about 3 minutes.
3. Stir in salt, black pepper, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
4. Pour in beef broth and add tomato paste, stirring to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
5. Add yuca pieces to the pot. Cover and continue to simmer for another 30 minutes, or until yuca is tender.
6. Stir in fresh cilantro before serving.

The yuca adds a unique, slightly sweet flavor and creamy texture that makes this stew stand out from the usual beef and potato versions.

Tip: For an extra layer of flavor, try browning the yuca pieces in a separate pan before adding them to the stew.

Yuca Pizza Crust

Looking for a gluten-free pizza crust that doesn’t skimp on flavor or texture? This yuca pizza crust is a game-changer, offering a crispy exterior with a delightfully chewy center.

Ingredients

• 2 cups peeled and grated yuca (also known as cassava)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated yuca, Parmesan cheese, egg, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. Mix until well combined.
3. Spread the mixture onto the prepared baking sheet, shaping it into a 12-inch circle about 1/4-inch thick.
4. Brush the top with 2 tbsp olive oil to help achieve a golden crust.
5. Bake for 25 minutes, or until the edges are crispy and the center is firm to the touch.

What sets this crust apart is its unique ability to hold up to your favorite toppings without becoming soggy, making it a sturdy yet tender base for any pizza night.

Tip: For an extra crispy crust, broil for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

Yuca and Chicken Casserole

This Yuca and Chicken Casserole is a comforting, hearty dish that brings a tropical twist to your dinner table, perfect for those cozy family nights.

Ingredients

• 2 cups cooked yuca, cut into chunks
• 2 cups shredded cooked chicken
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the cooked yuca, shredded chicken, chicken broth, heavy cream, chopped cilantro, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well to ensure everything is evenly coated.
3. Transfer the mixture to the prepared baking dish and spread it out evenly. Top with 1 cup shredded mozzarella cheese.
4. Bake at 375°F for 20-25 minutes, or until the cheese is bubbly and golden brown.

The creamy texture of the yuca paired with the savory chicken and melted cheese creates a dish that’s irresistibly comforting with a hint of tropical flair.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Yuca Pudding

Dive into the creamy, comforting world of Yuca Pudding, a dessert that brings a tropical twist to your table with its unique texture and subtle sweetness.

Ingredients

• 2 cups grated yuca (peeled)
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/4 tsp salt
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1/4 cup raisins (optional)

Instructions

1. In a medium saucepan, combine the grated yuca, coconut milk, sugar, salt, and cinnamon stick. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce the heat to low and continue to cook for 25 minutes, stirring frequently to prevent sticking, until the mixture thickens and the yuca is tender.
3. Remove the cinnamon stick and stir in the vanilla extract and raisins (if using). Cook for an additional 5 minutes.
4. Remove from heat and let the pudding cool slightly before serving. It will continue to thicken as it cools.

This Yuca Pudding stands out with its velvety texture and the harmonious blend of coconut and cinnamon, making it a memorable finish to any meal.

Tip: For an extra layer of flavor, toast the grated yuca in a dry skillet over medium heat for a few minutes before adding it to the saucepan.

Yuca and Spinach Gratin

This Yuca and Spinach Gratin is a creamy, comforting dish that brings a delightful twist to your dinner table, combining the heartiness of yuca with the freshness of spinach.

Ingredients

• 1 large yuca root, peeled and cut into 1-inch pieces
• 2 cups fresh spinach, tightly packed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. Boil the yuca in salted water for 15 minutes until tender. Drain and set aside.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat.
5. In a bowl, mix the cooked yuca, spinach, heavy cream, 1/2 cup Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg until well combined.
6. Transfer the mixture to the prepared baking dish and bake at 375°F for 20 minutes until the top is golden and bubbly.

The gratin’s creamy texture and the subtle earthiness of yuca paired with the freshness of spinach make it a standout side dish that’s as nutritious as it is delicious.

Tip: For an extra crispy top, broil the gratin for the last 2 minutes of baking.

Yuca and Black Bean Salad

This Yuca and Black Bean Salad is a vibrant, hearty dish that brings a delightful contrast of textures and flavors to your table, perfect for a quick lunch or a side at your next barbecue.

Ingredients

• 1 large yuca root, peeled and cut into 1-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the yuca cubes in a pot of boiling water and cook for 20 minutes, or until tender. Drain and let cool.
2. In a large bowl, combine the cooled yuca, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper. Pour over the salad and toss gently to combine.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The creamy yuca pairs beautifully with the crisp vegetables and zesty dressing, making this salad a standout dish that’s as nutritious as it is delicious.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of chili powder to the dressing.

Conclusion

We hope this roundup of 20 delicious yuca recipes inspires your next meal, whether you’re cooking for a special occasion or just spicing up your weekly menu. Each dish offers a unique way to enjoy this versatile root. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your culinary adventures. Happy cooking!