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Sonso: Yuca-inspired recipe

Boiling Yuca Pieces
Boiling Yuca Pieces

Yuca is a main ingredient in most Hispanic cuisines that is commonly fried or steamed as a side dish and resembles the texture and starchiness of potatoes.


Thanks to the growing Hispanic community, many local grocery and specialty food stores here in Mobile now sell yuca. It is also gaining popularity for the versatility of uses given to it within the gourmet and foodie world.

The recipe shared here is a yuca casserole better known as Sonso in Bolivia. Once you have Sonso for the first time there is no going back; it is creamy, cheesy and could be classified as genuine comfort food.

Bolivian food varies a lot between regions, and Sonso is originally from the tropical region of Santa Cruz where yuca, plantains and corn are part of the traditional food.


  • 2 lbs. frozen yuca, (such as Goya brand)
  • 1 stick butter
  • 1 cup milk
  • 2 ½ cups shredded mozzarella cheese
  • Salt


  1. Cook yuca in salted boiling water for about 20 minutes until very tender. Drain yuca and remove the woody core before mashing with a fork or potato masher.
  2. Incorporate butter in pieces and mix while mashed yuca is still warm, add 1 teaspoon salt and ½ cup milk and mix very well. Add the rest of the milk and 2 cups cheese and mix well.
  3. In a buttered 8 " square baking dish put mashed yuca mixture and top it with the rest of the cheese. Bake in preheated oven at 375 ° for 35-40 minutes until cheese is golden brown.


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