Yucca is such a unique alternative to the traditional potato and I’m so mad I didn’t discover this root vegetable sooner – it’s delicious! It has as subtle yet slightly sweet taste, which allows it to pick up the flavours it’s cooked in and makes it very versatile. Yucca is an antioxidant and anti-inflammatory that helps with joint and arthritis pain. It also has natural chemicals in it that prevent UV skin damage and has an SPF higher than some commercial sunscreens (this is not saying you shouldn’t wear sunscreen to the beach). Just boiling the yucca and eating it plain is so yummy but that’s boring. Adding the salty cheese and creamy sour cream takes it to a whole new level.

Ingredients:

• 1 yucca, rough brown skin removed
• ¼ cup sour cream
• ½-¾ cup cheddar cheese, grated
• ½-¾ cup milk (I used skim)
• 1 tbsp butter
• ½ tsp garlic powder
• 1 tsp salt + 1 tsp to salt water
• 1 tsp pepper

Preparation:

Start by chopping the yucca into more manageable 2-3 inch chunks and add to salted boiling water. Boil until fork tender, about 40-50 minutes. Drain yucca and place back in the pot, heat turned to low. Add ½ cup milk and sour cream. Mash with a fork until most of the lumps are gone, to your desired texture. Add in cheese, butter, garlic powder, salt, pepper and more milk if needed. Mix until all incorporated. Pairs perfectly with my spicy Mexi Meatloaf recipe. Enjoy!