Who knew yuca could create such a stir?! This starchy tuber is just full of possibilities and why not? It’s starchy like a potato but yet can be magically transformed into a dough like delicacy. Stuffed, baked, or fried, the options are endless! Yuca also comes with quite a few inquiries. You can find my YOUTUBE about taming the tuber here… You can find my 2nd YOUTUBE answering a few FAQ here. And alas, this post hopefully will serve to address a few more questions about this wondrous little Latin staple! So here we go! 1. Where can I find yuca??? You can find yuca at your mainstream grocery store in the fresh produce section near the papayas, mangos, and plantains. If your local store does not carry it, speak with the produce manager and request they order it for you. It is also sometimes available in the frozen section in a 5 pound bag and it works beautifully! If your main grocery doesn’t have it, check with Latin and Asian markets or health food stores. 2. What is the best way to get the thick skin (tree bark) off? You may use a knife and cutting board or you may use a vegetable peeler. I actually have a much easier time peeling it with a vegetable peeler personally. 3. What got me started on yuca dough? Honestly I have no clue. I was grocery shopping and I love trying new ingredients. I had never worked with yuca before and really wanted to give it a whirl. I noticed how it was potato-like yet stickier when boiled and sort of just got lucky! 4. What is a good sub for yuca? I don’t have an exact sub. Tapioca is derived from yuca but is different as it is just the starch. They also make cassava flour which is the whole tuber vs just the starch. Yuca is available for order here or cassava flour here. 5. If purchased in bulk can you cut and freeze it for later? Yes!!! 6. How long does the yuca root stay fresh in fridge? I leave mine unrefrigerated and if FRESH it can last up to 2 weeks. In the fridge, I’d imagine about the same, maybe slightly longer but will depend on how fresh the root was when purchased. 7. Is the frozen yuca made by Goya good? I use it and have had great success when I don’t use fresh. 8. How long can I keep yuca dough in the fridge? I’d say no more than 3-4 days. 9. Why yuca? I love it’s versatility and the fact that it is not a nightshade for those who have intolerances. It is potato like but tolerated by those following an Autoimmune Protocol. 10. Is yuca the same as yucca? No, yucca is an ornamental looking plant which supposedly has edible parts but is not the same as the yuca root. 11. Why is my dough still sticky? Tips for creating a less sticky dough: cut LARGE pieces to boil, boil ONLY until fork-tender, allow to COOL before blending, add coconut flour until less sticky (usually only needing 1-2 tablespoons), allow to also cool before trying to work with the dough (post blending). Sometimes you will get a root that seems over ripened and extra sticky. It happens. 12. Is yuca low carb? No, it’s not. It is definitely a good starch for many but is not low carb. 13. Is yuca the same as tapioca? Yes and no. Tapioca is derived from yuca but is just the starch component. I think of it as potato flour vs potato starch. They start from the same place but vary in their properties in cooking. 14. Does it cook like a potato? In some ways yes. I love using it in place of potatoes in some recipes though it takes more effort. 15. What’s the deal with the toxins in yuca? The toxins are primarily in the skin and are taken care of by stripping the skin off thoroughly and by cooking thoroughly which is accomplished through the boiling, baking, frying process. 16. How can I prevent overheating my Vitamix? Start by increasing the speed from low to higher over the course of a few minutes. Be sure to use your tamper QUICKLY AND ASSERTIVELY to make sure the yuca pieces get shoved underneath the blades. Hope that helps answer some of your nagging questions…if you have more feel free to enter them below and I will add them to this list. And remember…. Keep calm and Yuca ON!!!!