Happy Sunday!
I’ve got something a little different for you all today: Baked Cinnamon Sugar Yucca! It’s like fried yucca, but better because it’s baked, has cinnamon sugar all over, and is oh so GOOOD. Read on to learn how I make it.
For some reason I’ve been craving sweet food lately, which is a problem because Caribbean food is often pretty savory. My solution? Turn savory into sweet. It took a little experimenting, but I think I’ve found the perfect savory ingredient to make sweet: yucca.
Yucca, or cassava, is a starchy root vegetable, similar to a yam. You can grind it to make cassava flour, pound it out to make bammy, or dice it up and make fries. I made these sweet yucca fries by cubing some peeled yucca and cooking in boiling water for a bit. Then, cut the partially cooked yucca into 1/4 inch slices, coat them with oil, and bake them until they become gold and delicious. Drizzle with a quick homemade cinnamon sugar mixture while the fries are still warm, and that’s it.
Best. Yucca. Ever! Seriously, I doubt you’ll ever want to eat plain yucca ever again.
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Ingredients
- 3 cups fresh or frozen yucca, peeled
- 2 tbsp olive oil
- 1/4 cup organic cane sugar
- 2 tsp cinnamon
- salt, to taste
Directions
- Fill a medium pot with water and bring to a boil. Salt the water and add the yucca. Boil uncovered on medium high heat for 10-15 minutes, until yucca is tender but not completely cooked (if you poke it with a fork, the fork shouldn’t go all the way through).
- Preheat your oven to 450 degrees. Line a baking tray with parchment paper and set aside.
- Remove yucca from the stove and cut into 1/4 wide wedges. Coat with olive oil and line on parchment paper. Bake on one side for 10-15 minutes, then flip and bake on the other side for another 10-15 minutes, until yucca is golden brown.
- In a large bowl, combine sugar and cinnamon. Coat the yucca fries in the cinnamon sugar mixture and serve immediately.
