I have now dragged home a batch of Yucca twice - 2 years ago from Cuba - and now again from St. Thomas - I've tried various recipes - fried - mashed - with garlic - with lemon - etc etc.
Whatever I taste it is what I've added. I just don't get it - from what I can understand it should be just as productive to grow potatoes in the same places where the Yucca is grown. Potatoes have a wide variety of flavors and types - and from what I can taste and see - would be far superior - plus one can eat the skin when appropriate - most unlike the Yucca.
I did note some Yuccas kept at room temp for even 2 months - is that it?
Maybe someone has some real good experience with Yucca and its characteristics?