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Crispy Yucca with Chipotle Aioli
Cook Time
30 mins
Roast cubes of yucca until they're tender and crispy then serve with a deliciously spicy sauce for dipping. This is an addictive appetizer that also works great as a side to grilled chicken or pork.
Course: Side
Cuisine: South American, Vegetarian
Servings: 6 servings
Calories: 1524 kcal
  • 2 lb yucca peeled & diced (3 1/2 cups)
  • 1 ½ tsp extra virgin olive oil
  • ¾ tsp kosher salt
  • 2 TB reduced fat mayonnaise
  • 1 ½ tsp canned chipotle in adobo minced
  • 1 tsp lime juice
  • ½ tsp cumin
  • ¼ tsp minced garlic
  1. Preheat oven to 400 and line two cookie sheets with parchment or spray with cooking spray. Cover diced yucca with 1” of salted water in a large saucepan. Bring to a boil and simmer for 5 minutes to soften slightly. Drain thoroughly. 

  2. Toss yucca with olive oil and salt and spread across sheet pans. Roast in oven for 25-30 minutes, stirring halfway through to promote even browning.

  3. While yucca roasts, whisk together mayonnaise, adobo, lime juice, cumin, and garlic. Serve yucca hot with aioli drizzled on top or on the side for dipping.

Recipe Notes

Aioli can be made up to 3 days ahead. Bring to room temperature before serving.Leftovers are great on sandwiches or burgers.

Nutrition Facts
Crispy Yucca with Chipotle Aioli
Amount Per Serving
Calories 1524 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 2081mg 87%
Potassium 2458mg 70%
Total Carbohydrates 348g 116%
Dietary Fiber 16g 64%
Sugars 16g
Protein 12g 24%
Vitamin A 2.4%
Vitamin C 228.3%
Calcium 14.5%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.

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