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Main dishes

Creamy Bacon Mashed Yuca

photo by:kraft
There may be a few in your house who hesitate to try mashed yuca. You'll find that reluctance fades when cream cheese and bacon are added to the mix!
15 min
45 min
10 servings, 1/2 cup each

What You Need

lb.   yuca (cassava), peeled, chopped
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
slices  OSCAR MAYER Bacon, cooked, crumbled

Make It

COOK yuca in boiling water in saucepan 25 to 30 min. or until tender; drain.

MASH yuca; transfer to large bowl.

MIX in cream cheese until blended. Stir in bacon.

Kraft Kitchens Tips

How to Prepare Yuca for Cooking
Yuca has a thick brown skin which needs to be peeled to reveal the crisp white flesh inside. The tuber also has a tough fibrous core that needs to be removed before use. Use a sharp knife to remove both the peel and the inner core.
Food Facts
When purchasing yuca, look for firm well-formed tubers with unblemished peels and a clean fresh scent. Store unpeeled yuca in a cool dry place for up to 1 week. If peeled, cover the yucca with water and store in refrigerator up to 24 hours. Or, place the peeled yuca in a freezer-weight resealable plastic bag and freeze up to 3 months. Yuca cannot be consumed raw and should always be cooked before eating.
Yuca can be found in the frozen section of Hispanic grocery stores. Follow package directions for cooking.
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