YUCA is a delicious alternative to potato or other starchy foods. It is calorie dense and filling. Mashed yuca has a creamy and satisfying consistency. This is an excellent option for women who are pregnant or breastfeeding and find their appetites more hearty than usual. As always, eat in moderation and enjoy.

This recipe part of a 3-part series of pregnancy and postpartum recipes funded by the Thriving Women's Initiative, a project of the Seventh Generation Fund for Indigenous Peoples. Learn more at

This project has been sponsored and brought to you by the Native Wellness Institute


1 Raw Yuca

1/8 cup Olive oil

1 tsp Sea salt

1/2 tsp Garlic powder

1/2 cup non-dairy milk


-Boil a medium-sized pot of water

-Peel and slice the yuca plant into cubes. Discard hard ends and edges.

-Place cubed yuca pieces into boiling water and allow to boil until soft, about 30 - 45 minutes

-Remove from water and strain

-Mash by hand (use a fork, spatula, or potato masher)

-Add remaining ingredients to taste, and stir until you reach a creamy consistency

-Garnish with fresh rosemary or other herbs of your choice

Tip: The yuca plant can appear intimidating or unusual if you have never used it before. In reality, it’s a very common food in many parts of the world. Approach it in the same way as you approach a potato. If you have made homemade mashed potatoes before, you can easily make this dish. You will be surprised by the amazingly delicious, rich flavor.