Roscas de Yuca con Azúcar

Sweet Yuca Rings

Preparation info

  • Difficulty


  • 1

    dozen 2 inch rings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Roscas de yuca bring memories of my childhood, all of us sitting around the table with one thing in common: we all loved the roscas; the rest of the meal we couldn’t agree on. Roscas are very light and sweet, and the sugar on the outside is like music to a child’s heart.


  • 2 pounds peeled yuca*, fresh or frozen
  • tablespoons salt
  • 2 cups oil for frying
  • 1 cup sugar


  1. Cut the yuca lengthwise into 1-inch pieces. They will be half-moon-shaped chunks, since yuca is a cylindrical vegetable and is usually cut in long, half-cylinders. Remove the center stem.
  2. In a small stockpot place the yuca and 1 tablespoon of salt, and cover completely with water. Simmer over medium heat until the yuca is so soft that you can insert a knife smoothly into it—about 20 minutes for good yuca. It should feel like a potato when done.
  3. Drain the yuca and discard the water. Sprinkle with the remaining ¼ teaspoon of salt and mash with a potato masher or pass through a molino* (corn mill).
  4. Form 4 ×⅓inch-long logs of about 2 tablespoon of yuca.
  5. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 325°F), add the yuca rings and deep fry for 2 minutes. Remove them with a slotted spoon and drain on paper towels. Let cool for 2 to 3 minutes to set the shape.
  6. Place on a serving dish and sprinkle with the sugar while warm. Serve and enjoy!