A tannia corm with golden-yellow flesh and a buttery, faintly sweet character. The carotenoid-tinted cousin of white yautía, richer and more flavorful for fritters and mash.
The richer, golden provision root of Puerto Rican and Cuban Black kitchens — the one that makes alcapurrias and pasteles taste like home.
The yellow pigment marks carotenoid content the white type lacks, adding vitamin-A precursors for eye and immune health on top of the easily digested small-granule starch. Lower-GI than potato, with a resistant-starch response that improves on cooking and cooling — a flavorful, blood-sugar-aware provision root.
Peel under water (sap is irritating), boil until tender, and mash or grate raw into fritter batter (then fry — always cooked, never raw). The yellow flesh holds its color through cooking.
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