Sides · Latin American

Baked Yuca Fries with Avocado Crema

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 19, 2026

Yuca (also called cassava) roasts up crispy outside and fluffy inside, making it a fun swap for the usual potato fries. A quick boil before baking gets you that perfect texture, and the creamy avocado dipping sauce ties it all together. This is an easy side that feels a little special.

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Baked Yuca Fries with Avocado Crema

Why you'll love this

  • Crispy outside, fluffy inside, a fun change from potato fries.
  • The avocado crema comes together in under 5 minutes.
  • Naturally gluten-free and dairy-light if you swap the sour cream.
  • Feels like a restaurant appetizer but is easy to make at home.

EveryDayMeal recipe

Baked Yuca Fries with Avocado Crema

Prep
15m
Cook
35m
Total
50m
Serves
4
Level
Medium

Ingredients

  • 2 large yuca (cassava)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • a pinch, plus more to taste kosher salt
  • a pinch, plus more to taste ground black pepper
  • 1 large avocado
  • 1/4 cup sour cream
  • juice of 1 lime
  • 1/4 cup fresh cilantro

Equipment

  • Large pot
  • Sharp knife
  • Slotted spoon
  • Large baking sheet
  • Small food processor or blender

Instructions

  1. Heat your oven to 450 degrees F and bring a large pot of water to a boil, since the yuca gets a head start before it hits the oven.
  2. Trim both ends off each yuca and cut them in half crosswise. Stand each piece on its flat end and slice off the thick waxy peel with a sharp knife, working top to bottom.
  3. Cut each piece in half lengthwise, then in half lengthwise again, so you end up with 16 fry-shaped wedges. Cut out the tough stringy core running down the center of each piece, because it stays fibrous even after cooking.
  4. Drop the yuca into the boiling water and cook until fork tender, 8 to 10 minutes. Lift the pieces out with a slotted spoon onto a paper towel lined cutting board and pat them dry, since dry yuca crisps far better.
  5. Toss the yuca in a large bowl with the olive oil, then add the chili powder, salt, and pepper and toss again until every piece is evenly coated. Spread them out in a single layer on a large baking sheet so they roast instead of steam.
  6. Bake until golden and crisp, about 25 minutes, flipping the fries halfway through so both sides brown.
  7. While the fries bake, make the crema: blend the avocado, sour cream, lime juice, and cilantro in a small food processor or blender until smooth and creamy. Season with salt and pepper to taste.
  8. Serve the fries hot and crispy right out of the oven with the avocado crema alongside for dipping.

Tips from the kitchen

  • Boil the yuca until a fork slides in easily but the pieces still hold their shape, so they finish crisp in the oven instead of falling apart.
  • Pat the yuca as dry as you can before tossing with oil. Any surface moisture keeps the fries from getting crispy.
  • Give the fries room on the pan. Crowding traps steam and leaves you with soft, pale fries instead of golden ones.

Estimated nutrition per serving: 320 cal · 4g protein · 48g carbs · 14g fat

Make it your own

  • Skip the chili powder and use smoked paprika or garlic powder for a milder, smoky flavor.
  • Make it dairy-free by using plain Greek-style coconut yogurt in place of the sour cream.
  • Add a pinch of cayenne to the crema if you like a little heat with your dip.

Storing & make-ahead

Yuca fries are best eaten fresh while crisp. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a 425 degree F oven or air fryer until hot and crisp again. The avocado crema keeps 1 to 2 days covered with plastic wrap pressed to the surface to slow browning.

Good to know

Where do I find yuca?
Look in the produce section of most large grocery stores or Latin and international markets. It is a long root with rough brown bark-like skin. Frozen peeled yuca also works and skips the peeling step.
Why do I need to remove the center core?
The thin woody fiber running down the middle of yuca stays tough no matter how long you cook it, so pulling it out gives you a smooth, pleasant bite.
Can I fry these instead of baking?
Yes. After boiling and drying, fry the pieces in oil at 350 degrees F until golden and crisp, then season with salt right away.
Is raw yuca safe to eat?
No, yuca must always be cooked before eating. Boiling and baking as directed here makes it fully safe and delicious.

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