Ever wonder what this strange looking vegetable was in your grocery store? 

Well, no need to wonder any longer.  This is cassava root, also known as yuca.  This long tuberous starchy root has a brown fibrous skin and white interior flesh. Because it bruises easily, it’s often sold covered in a protective wax coating.  It is widely grown all over Latin America and the Caribbean.   Cassava is incredibly versatile; it can be boiled, baked, steamed, grilled, fried, mashed or added to stews and makes a great replacement for potatoes.  Cassava starch is known as tapioca and makes a great thickening agent for puddings, gravies etc. and also a part of many gluten-free flour mixes.

Cassava fries are a staple in our house.  It does require a little work, but the end result is delicious!



1 cassava root

1 tbsp. olive oil

1 or more teaspoons of spices ( i used smoked paprika)

salt and pepper



Preheat oven to 425F.

Bring a large pot of water to a boil.

Cut cassava into 3 sections and peel using a knife or vegetable peeler.



Cut each section into wedges.

Rinse to remove excess starch.

Add cassava to a boiling water and cook for 10 minutes or until  fork tender.

Drain cooked cassava and season with spices, salt and pepper and toss to coat.


Place on baking sheet and bake 20 minutes, flip and cook an additional 10 to 15 minutes

Serve just as you would French fries.