Buttery Cassava Sweet Potato mash is the perfect marriage between Cassava from the Caribbean and Sweet Potato in the United States. This buttery blend is the ideal side dish and will melt in your mouth leaving you wanting more.
Not all sweet potatoes are created equal. To learn more about the history and nutritive value of sweet potatoes, check out my Jamaican Sweet Potato Pudding recipe blog.
Let’s Talk Cassava
One of my favorite side dishes is cassava; I make them frequently. This exotic starchy root vegetable is very popular in the Caribbean. Furthermore, they have been prepared in a variety of ways.
What is Cassava?
More importantly, cassava is gluten-free and is ideal for those who follow a gluten-free diet.
Do Not Eat Cassava Raw
Cassava must be cooked. In Jamaica, cassava is used to make Bammy a type of cassava cake. I used to sit and watch my mother make bammy as a child.
The most crucial step in this recipe is to grate the cassava and extract and discard the juice. This step was said to be critical for avoiding “poisoning.”
There are two kinds of cassava, according to what I’ve heard. The “bitter cassava” should be handled with care because it is potentially dangerous. Don’t worry, the ones sold in the stores are safe to eat when cooked.
When eaten raw or in large quantities, the root vegetable can be harmful to your health because it contains cyanogenic glycosides.
In addition, this chemical has the potential to release cyanide in your body, which can impair the function of your nerves and thyroid.
Cooking Cassava is a delicious way to consume it. Furthermore, their waxy-nutty texture lends itself well to this buttery cassava sweet potato mash recipe.
Buttery Cassava Sweet Potato Mash
Buttery Cassava Sweet Potato Mash.
Equipment
- Saucepan
- Whisk
- Spoon
- Cutting Board
- Knife
- Strainer
Ingredients
- 2½ cups Cubed Cassava
- 2 cups Canned Sweet Potato in light syrup
- 3 tbsp Unsalted Butter
- ½ cup 2 % Milk
- 1 tsp. Salt
Instructions
- Peel Cassava and cut them into about 3 inches pieces. Remember to remove the fibrous center vein.
- In the saucepan, bring to boil 3 cups of water. Add pieces of cassava to boiling water and cook until tender
- Strain liquid from cooked cassava using a colander or strainer.
- Add cooked cassava to a mixing bowl; add butter and salt.
- Mash cassava and butter together with the food masher or whisk.
- Open the can of sweet potato, drain the light syrup and empty the contents into a bowl.
- Combine the sweet potato with mashed sweet potato.
- Add the milk and use the whisk to further mash the sweet potato into the cassava mixture until uniform.
- This recipe serves about 6 people. Serve warm with your favorite protein item. I served this mashed potato with my delicious pollock fish in creamy mushroom sauce.
Can be enjoyed with this Fried Pollack with Creamy Mushroom Sauce
You will also love the pasta side dish. Click HERE for the recipe. In addition, leave a star rating and comment; I would love to know what you think.
Looks yummy. Can’t wait to try it
What a fabulous recipe! Sounds so good! YUM!
This looks amazing. I have seen Yuca in the store but was always afraid to buy it because I didn’t know how to use it. Now I will have to buy some so I can try this.
Great minds think alike! I just used cassava for the first time myself by making them into fries. I love the inherent flavor that this ingredient already has. Your take is super unique and is definitely a hybrid of something like West African fufu and a more Western dish. Very nice.
This recipe looks amazing! I have never cooked with cassava but I’m going to try this recipe. Thanks for posting!
Great recipe. I will definitely try it 🙂
Thank you Milica
Now this is what I am talking about! Delicious ground provision recipe right here. Thank you for sharing.
Thank you, Dominique.
I’ve always wanted another way to use cassava other than our traditional Filipino cassava cake. Thank you for sharing this recipe, I’ll definitely use it to add more variety to my kid’s meals.
Thank you, Amelia.
This looks like the perfect fall recipe! I’m normally not a fan of sweet potatoes but this recipe makes them look good. Thanks for sharing!
Thank you Flawless World.
I have not heard of cassava, but I love this dish’s other ingredients. If I can find cassava, I will definitely try it!
This looks yummy and love when there is new recipe idea with potato. I will keep this and try it. Thank you for sharing!
Thank you Fransic.
This is soo good! I will try. I found all the advice on how to cook and treat the cassava, very helpful too! Thanks.
Appreciate you dropping by Claudia.
This was really useful for demystifying this vegetable. I might try it at my Canadian Thanksgiving dinner tonight.
Thank you, Shelly. Enjoy my Sweet Potato Cassava Mash.
Looks delish! Hopefully I can find cassava at my grocery store!!
Hope you find cassava in your grocery store. Christine, you may find it on amazon https://amzn.to/3SQKypd. Enjoy making it.
Sounds delicous and love the gluten-free inclusion! Thanks for sharing! five stars!!
Thank you, Nia.
omg this seems like such an utterly simple but fantastic recipe!
Appreciate your comment, Abby.
You had me at Cassava. I use it all the time bur mostly as flour. Another wonderful recipe.
Thank you, LeRena.
Wow now this is an enlightening one for me. Definitely going to give this a shot as I’ve been looking for gluten free starch alternatives for our meals lately
Thank you, Bart.
This recipe made me hungry again and I just ate! This sounds & looks so good. I found the info about cassava really interesting! I didn’t know it could cause poisoning if consumed raw. Thank you for pointing that out for us!
Thank you Jenna. Glad you learned something new about cassava.
Oh this looks like a MUCH tastier way of eating cassava than the bammy we had growing up- never much liked bammy, too plain for my taste. But this cassava sweet potato mash, now THAT I could devour!
YUM! I am going gluten free and this looks divine! Thank you for sharing… will be making this one this week! <3
Thank you, Beth.
This sounds delicious!
Thank You, Sam.
Looks so good. I will try it with roasted sweet potatoes…and that fried pollack with mushrooms has my attentions as well!!!
Thank You Vaishali