Cassava (yuca) is a very important ingredient in Colombian cuisine and is used in many ways, comparable to how potatoes are used in the United States. Crispy on the outside and fluffy on the inside, this roasted cassava is a delicious side dish for any protein, and it can also be served as an appetizer or snack. The cumin and other savory seasonings add extra flavor, but it’s a flexible recipe, so feel free to experiment with other herbs and spices — and feel free to double the quantities. Look for frozen cassava at well-stocked grocery stores and Latin markets. Or buy fresh cassava and then cut off the bark-like peel with a sharp knife, and cut the root into pieces. The recipe is a Yummly original created by Erica Dinho.