A Delicious Recipe with Yellow Cassava

Delifood Blog | A Delicious Recipe with Yellow Cassava
A Delicious Recipe with Yellow Cassava

Yellow cassava or arracacha is a yellow-white root. Its flavour is a cross between a turnip, a parsnip and a potato, with a hint of celery seed. You can substitute butternut squash or carrots with this delicious dish. 


  • 1/2 kilo of Delifood yellow cassava.
  • An unbaked pie crust.
  • 2 tablespoons olive oil.
  • 1 to 2 tablespoons butter.
  • 1 large onion, halved and thinly sliced.
  • 1 teaspoon salt.
  • Pinch of sugar.
  • 1/4 teaspoon cayenne, or to taste.
  • 3/4 cup Gruyere cheese (about 2 1/2 ounces), grated or cut into small bits.
  • 1/4 cup of cream.


  • Preheat oven to 375 degrees F. 
  • Add olive oil and 1/2 tsp of salt to the yellow cassavas and toss them in the oven. Roast until golden brown, stirring occasionally. Then set aside to cool.
  • While arracacha are roasting, melt butter in a skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, for about 20 minutes.
  • Increase oven temperature to 400 degrees. Mix arracacha, caramelized onions, cheese and cream together in a bowl.
  • On a floured surface, roll pie crust out into a 12-inch round. Transfer to an ungreased baking sheet. Spread the yellow cassavas mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mixture, pleating the edge to make it fit, leaving the centre open.
  • Bake until golden brown, 30 to 40 minutes.
  • Remove from the oven and let stand for 5 minutes. 
  • Cut into wedges and serve hot, warm or at room temperature.

This is a special recipe from us to you, perfect for this time of year!