Crispy yucca with chipotle sauce

5 Points, Sides, Weight Watchers

Prep Time: 0:12 Cook Time: 0:38 Total Time: 0:50 Difficulty: Easy Servings: 8 Source:

Ingredients

3 1/2 cups yuca, peeled, cut into small cubes

1/4 tsp salt, for cooking yucca

1 1/2 tsp extra virgin olive oil

3/4 tsp kosher salt

2 Tbsp reduced calorie mayonnaise

1 1/2 tsp canned chipotle peppers in adobo sauce, minced

1 tsp fresh lime juice

1/2 tsp ground cumin

1/4 tsp minced garlic

Directions

Preheat oven to 400°F. Line two cookie sheets with parchment paper or coat with cooking spray.

Place yucca in a large saucepan and pour in enough water to cover yucca by 1-inch; sprinkle with salt. Bring to a boil over high heat and then reduce heat to low; simmer for 5 minutes to soften slightly. Drain thoroughly and then toss with oil and kosher salt; spread in a single layer on prepared pans. Roast, stirring halfway through cooking to promote even browning, about 25 to 30 minutes.

While yucca roasts, in a small bowl, whisk together mayonnaise, chipotle in adobo, lime juice, cumin and garlic.

Serve yucca with sauce on the side for dipping or drizzling. Yields about 1/3 cup yucca and 1 teaspoon sauce per serving.

Nutrition

5 smart points