Recipe Details
Ingredients
-
4yucca (cassava) roots, peeled and sliced
-
5mediumyellow plantains, with peels on
-
½cupbutter, or more as needed
Cooking Directions
-
Place cassava and unpeeled plantains into a large pot. Fill with enough water to cover and bring to a boil. Cook until cassava is soft, about 30 minutes; drain.
-
Remove and discard plantain peels from plantains. Mash cassava and plantains with butter, then beat with an electric mixer until smooth. Use as much butter as needed to get the mixture moist enough to blend.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories452 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 6g |
31% |
| Cholesterol 24mg |
8% |
| Sodium 92mg |
4% |
| Total Carbohydrate 91g |
33% |
| Dietary Fiber 5g |
18% |
| Total Sugars 16g |
|
| Protein 4g |
7% |
| Vitamin C 50mg |
56% |
| Calcium 32mg |
2% |
| Iron 1mg |
6% |
| Potassium 892mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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