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!
What You Need
Original recipe yields 10 servings
3 lb. yuca (cassava), peeled, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.