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

Servings and Times

Servings

Ingredients and Preparation

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.

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