well seasoned yucca side
June 27, 2020

Yucca and Onions

By Ange's Table

Hello and good morning to you all.  Happy Saturday to you.  Do you have any plans for today?

Today I want to share with you what I use to replace potato in my diet.  I am unable to eat most night shade veggies.  I have not had a potato, or french fries in years.  It was never my “favorite” vegetable, or starch, so I was okay with it.  But then I had so many other things taken out of my diet, that I started to miss the potato.  

I had never even heard of yucca, let alone knew how to peel it or cook it.  Thank God for the internet. 😁

My first time peeling and cooking a fresh yucca, I was amazed at how much I liked it.  Where was this tuber all my life?  Now I buy the frozen kind.  I actually think the texture of the frozen yucca after being cooked, is more “potato like” than the fresh.  

I asked friends at work how they made their yucca.  And the most frequent answer I got, no matter what nationality the person, was boiled with onions on top.  Boiled? I tried that.  Boy was the yucca gummy.  Not my favorite.  So I tried steaming it.  BINGO!!!  That’s the secret.  If you steam the yucca first, it will give you the most lovely texture.  Not gummy at all.  Very fluffy, and oh so good.

We make yucca in our house a few different ways, but this yucca and onions side is so versatile.  And easy!  Steam some yucca, cook some sliced onions at the same time.  Add the steamed yucca to the onions to get a crispy outside, and that’s it! 4 ingredients, including the oil.  Not bad 😉

steaming yucca for crispy yucca
Steam the yucca
onions for yucca
Cook the onions while the yucca steams
yucca potato side
Add cut up yucca to onions, cook until as crisp as you like it
well seasoned yucca side
So yummy

Yucca and Onions

  • 1 large onion, sliced
  • 1 lb frozen yucca, steamed
  • 1/4 cup olive oil
  • 2-3 tsp Seasoned Salt Mix

Steam the yucca 15-20 minutes until a knife can easily go through the yucca.

Cut up into chunks.  Be on the look out for a woody piece that runs down the center of the yucca.  In the frozen kind, they remove it.  Sometimes a small piece is left behind.  If you use the fresh kind, you will find the center stem very easily.  Just pull from the steamed yucca, and it will separate.  Be careful, as the hot yucca will stick to your fingers, and burn you.

While the yucca steams, add 2 Tbsp oil to a cast iron skillet.  Once it heats up, add in sliced onions.  Cook over medium heat so that they soften.  

Once the yucca is ready, add to the onions.  Now you can add in more oil if needed.  Liberally salt the yucca and onions.  The yucca will take a lot of salt, just like potato.

Cook, stirring occasionally until the yucca gets crispy on the outside.  This is to your preference.  I like mine more crisp than my son. 


This yucca is great as a side dish, or added to other recipes.  You can season with just the salt, or you can add anything you like.  Leave a comment below to let us know how you made your yucca.  You can also tag us on Instagram @Anges_Table.