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YUCA BREAD FINGERS

Yuca bread fingers

If you like banana bread or zucchini bread, you'll love yuca bread. It's great for any meal that has a south-of-the-border flavor. Add a little whipped dessert topping or cream cheese frosting on top and you've got dessert. I've served it both ways at one meal and got raves for each dish.

INGREDIENTS:

Nonfat cooking spray
1 lb yuca
2 large eggs
1 14 oz. can sweetened condensed milk
1/2 cup coconut milk
1/3 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt

Yield: 10 servings
Prep time: 20 minutes, plus 1 hour of baking

DIRECTIONS:

1. Preheat oven to 350° F. Spray a 9"x12" baking dish with cooking spray.
2. With a steel vegetable peeler, take off the yuca skin and ends. Cut in half lengthwise. With the steel end of the peeler or a paring knife, cut out any strings. A good place to start is at the top of the root. Then cut the yuca into large chunks.
3. Place in a food processor and process to get small pieces, almost a purée.
4. In a large bowl, beat the eggs. Add the 2 milks, sugar, cinnamon, cloves and salt. Stir in the yuca. Pour the batter into the baking dish.
5. Bake for 1 hour. Serve warm or let cool.
6. For bread, slice into long fingers. For dessert, top with whipped dessert topping or cream cheese frosting.



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