The Pioneer Woman Tasty Kitchen
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Oven Roasted Cassava

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Level: Easy

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Description

Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!

Ingredients

  • 2 pounds Cassava (yuca), Peeled
  • 2 teaspoons Salt
  • 2 teaspoons Chili Powder
  • ½ teaspoons Garlic Powder
  • ⅛ teaspoons Red Pepper
  • ½ teaspoons Paprika
  • 1-½ teaspoon Cumin
  • ¾ teaspoons Black Pepper
  • 1 teaspoon Salt
  • 1 can Cooking Oil Spray

Preparation

Preheat oven to 400 F. Slice cassava into fat French fry sized pieces.

Fill a large pot 1/2 full of water. Bring water to a boil and add 2 teaspoons salt. Add cassava and boil for 15 minutes or until softened. Drain off the water.

Mix all of the spices together in a medium to large bowl. Add cassava and toss so that all of the fries are coated well.

Spray cassava with oil and toss again. Spray again.

Spray a broiler pan with oil. Spread cassava out on pan. Spray top of cassava with oil.

Bake at 400 F for 20 minutes. Turn over the cassava and spray with oil. Cook 10 more minutes.

Can be served with salsa and sour cream.

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