Yuca Encebollada

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Yuca always brings me back to my childhood.  I love the smooth buttery texture.  In this recipe I’ve incorporated a heart healthy version in honor of American Heart Month.  It’s low in fat, low in sodium and low in cholesterol which equals a HAPPY HEART!

Featured on Fox News Latino

Yields 6 side dishes


  • 1 pound peeled frozen yucca
  • 1 tablespoon olive oil + 2 tablespoons
  • 1 large spanish onion, sliced
  • 1 green  pepper, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • ½ teaspoon salt


  1. Preheat oven to 350 degrees. In a pot add yucca and enough water to cover.  Bring water to a boil and simmer for about 30 minutes.
  2. Drain yucca and cut lengthwise into wedges (like steak fries), discarding the thin woody core.
  3. Spread yucca wedges on cookie sheet, and drizzle 2 tablespoons of olive oil. Toss, cover with foil and bake for 10 minutes. Uncover and bake for an additional 10 minutes.
  4. While yucca is baking, prepare your peppers and onions.  Heat 1 tablespoon olive oil and add onions and peppers.  Sauté for three minutes.
  5. Add garlic, salt and oregano and sauté for another 5-7 minutes.
  6. Arrange yucca on a serving platter and spread peppers and onions mixture on top.
  7. Serve immediately.

Tip – pairs up nicely with beef stew.

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Categories: Sides

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