Cassava/yuca fries

Yuca is the main star of this dish, and these fries are perfect for sharing with your family and friends.

This recipe has been adapted to include Health Canada’s food safety guidance.

Mystery Furtado

330 cal Serves 6

Prep time 0h 20m

Cook time 0h 40m

Total time 1h 0m

Ingredients

Step 1

Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation.
Step 2

Scrub the yuca with a clean vegetable brush under cool running water. Peel the yuca and cut it lengthwise into 4-inch pieces.
Step 3

Add the yuca to a pot, cover with water, and bring to a boil. Cook until fork tender, about 8 to 10 minutes. Drain the cooked yuca well and let it cool until it’s easy to handle. Pat dry.
Step 4

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 5

Cut the yuca pieces in half lengthwise and remove the hard spine in the middle. Cut the halved pieces into ½-inch skinny fries. Transfer to a bowl and toss with oil and black pepper.
Step 6

Arrange in a single layer on a baking sheet and bake for 25 to 30 minutes or until they’re golden, turning once halfway through.
Step 7

Refrigerate all leftovers within 2 hours in small portions, using multiple shallow containers so they cool quickly.

Per serving (1 cup serving)

Recipe developed and adapted by Mystery Furtado, BScN. © Heart and Stroke Foundation of Canada, 2026.

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