Yuca Souffle – Souffle de Yuca

I have made this souffle for many parties. It has always been received very well and considered exotic.

It is made with mashed yuca. Follow the instructions for that and then continue with the instructions for the Souffle.

Yuca Souffle


  • Around 2 pounds yuca
  • Milk, butter, salt and pepper to taste (it is hard to say how much because it depends on the yuca and how much milk it will take.)
  • 1 pound Monterrey Jack, or Havarti cheese
  • 2 eggs, separated

Like all souffles, be very careful when you take it out of the oven so it doesn’t deflate.

Step by Step Instructions

Step 1

Follow instructions for mashed yuca.

Step 2

Add milk, butter, and pepper. Add grated cheese. Beat in egg yolks.

Step 3

Beat egg whites until dry peaks form and fold into mashed yuca mixture, very slowly, long enough to mix but not to deflate the air bubbles in the whites.

Step 4

Bake in souffle dish at 350°F. until top is golden, about 30 minutes.

Serve immediately.