Yuca with yogurt mojo

This yuca was a spontaneous purchase I made yesterday while at Wholefoods. It’s a long thick root that looks like a giant sweet potato with a waxy scaly skin. I’ve never cooked it before and have only eaten it a handful of times and yet this staple in many parts of the world called to
Course Sides
Cuisine Latin American
Level Beginner
Main Ingredient Potato
Diet Gluten-Free, Pescatarian, Vegetarian


  • 1 yuca small (cassava root) peeled and cut into large even sized chunks
  • 1 clove garlic finely minced
  • 1/4 teaspoon salt
  • 1/3 Cup yogurt plain
  • 1 tablespoon lemon juice
  • olive oil
  • cilantro leaves


  1. Add the yuca to a large pot of salted water and bring to boil. Boil until you can pass a fork through a piece of yuca. You want it cooked through, but you also don't want to over cook it as it will lose its shape.
  2. Mash the minced garlic and salt together to form a paste then add the yogurt and lemon juice. Stir to combine.
  3. When the yuca is cooked, drain and dump into a bowl. Add copious amounts of olive oil while gently tossing until the surface of the yucca is slightly shiny. Plate the yuca and pour the yogurt mixture on top. Scatter some cilantro leaves on top and grind a little black pepper to finish.