Baked Yuca Fries with Sriracha Mayo Dip

These Baked Yuca Fries with Sriracha Mayo Dip have been my highlight of the week! Growing up eating yuca, it’s so exciting to be able to play around in the kitchen with this delicious vegetable. 

Yuca is a tuberous veggie just like potatoes and sweet potatoes, which makes it a great substitute.

A one cup portion provides a good source of fiber and potassium, and an excellent source of vitamin C. It is an excellent source of complex carbohydrates that will still get nice and crispy like your standard fries would.

Now let’s talk about Sriracha. I could honestly put Sriracha on anything and everything, and so we did just that. The Sriracha Mayo Dip to accompany these fries is dressed to impress. Mix with Sriracha and garlic powder and we are cooking. Let’s actually get to cooking.

To begin, boil the yuca chunks for 25 minutes in a pot of water with the cover on. While that’s boiling, add the mayonnaise, Sriracha sauce and garlic powder to a small bowl or cup and mix it well with a spoon and scoop into a small bowl. Set aside the dip while we finish up with the yuca. Preheat the oven to 400F. Once the yuca is finished boiling, drain, allow to cool, and using a knife, cut each yuca chunk lengthwise into 5-6 pieces, so that they resemble thick french fries. Make sure you remove the fibrous pieces from the center while cutting. Assemble the yuca fries on a baking sheet, and drizzle olive oil over them evenly. Pop them into the oven and bake for 15 minutes. Then, open the oven and flip the yuca fries with a spatula. Bake for another 10 minutes. Once done, allow to cool and enjoy with our homemade Sriracha Mayo Dip!

Feel free to drop us a line in the comments and let us know what you think of our Baked Yuca Fries with Sriracha Mayo Dip!