Cassava Root Soufflé (Budin de Yuca) Recipe - Vegetarian Food from Guatemala

Cassava Root Soufflé (Budin de Yuca)

Cassava Root Soufflé (Budin de Yuca) Recipe - Vegetarian Food from Guatemala
Region / culture: Guatemala | Preparation time: 45 minutes | Cooking time: 35 minutes | Servings: 6 | Vegetarian diet


Cassava Root Soufflé (Budin de Yuca)
Cassava Root Soufflé (Budin de Yuca)

Cassava Root Soufflé, also known as Budin de Yuca, is a delicious and unique dish that combines the flavors of cassava root with eggs and butter to create a light and fluffy soufflé. This recipe is perfect for those looking to try something new and exciting in the kitchen.


Cassava root, also known as yucca, is a starchy tuber that is commonly used in Latin American and Caribbean cuisine. The roots of the cassava plant are peeled, boiled, and mashed to create a versatile ingredient that can be used in a variety of dishes. Cassava root soufflé is a popular dish in many Latin American countries, where it is often served as a side dish or as a main course.


How to prepare

  1. Peel the cassava (yucca) root under cold running water, as it discolors quickly.
  2. Slice it and add it to a saucepan of salted water. Bring to a boil, then reduce the heat, cover, and simmer until tender, about 30 minutes.
  3. Drain the cassava, mash it, and season with salt and pepper. Beat in the butter.
  4. Heat the milk and gradually stir it into the mashed vegetables until it reaches the consistency of mashed potatoes.
  5. If needed, add a little more hot milk.
  6. Beat in the egg yolks one by one.
  7. In a separate bowl, beat the egg whites with a pinch of salt until they form firm peaks.
  8. Gently fold the beaten egg whites into the vegetable mixture until well combined, then pour the mixture into a 2 qt (1.89 liter) souffle dish.
  9. Bake in a preheated moderate oven at 350°F (177°C) for 35 minutes or until the souffle is well puffed and lightly browned.
  10. Serve immediately, either whole or cut into wedges.


  • Add grated cheese to the soufflé mixture for extra flavor.
  • Mix in cooked bacon or ham for a savory twist.
  • Top the soufflé with a dollop of sour cream or salsa for a tangy kick.

Cooking Tips & Tricks

Be sure to peel the cassava root under cold running water to prevent discoloration.

- Make sure to cook the cassava root until it is tender before mashing it.

- Gradually stir in the hot milk to achieve the desired consistency of the soufflé.

- Gently fold in the beaten egg whites to ensure a light and fluffy texture.

- Serve the soufflé immediately after baking for the best results.

Serving Suggestions

Cassava root soufflé can be served as a side dish or as a main course.

- Pair it with a fresh salad or steamed vegetables for a complete meal.

Cooking Techniques

Be sure to beat the egg whites until they form firm peaks for a light and fluffy soufflé.

- Gently fold in the egg whites to avoid deflating the mixture.

- Bake the soufflé in a preheated oven to ensure even cooking.

Ingredient Substitutions

If you can't find cassava root, you can use sweet potatoes or yams as a substitute.

- Margarine can be used instead of butter in this recipe.

- Almond milk or coconut milk can be used in place of dairy milk for a dairy-free version.

Make Ahead Tips

You can prepare the cassava root mixture in advance and refrigerate it until ready to bake.

- The soufflé can be assembled and stored in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve the soufflé in individual ramekins for an elegant presentation. - Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair cassava root soufflé with grilled chicken or fish for a complete and satisfying meal.

- Serve with a side of rice and beans for a traditional Latin American meal.

Storage and Reheating Instructions

Leftover cassava root soufflé can be stored in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

- Each serving of cassava root soufflé contains approximately 300 calories.


- Cassava root is a good source of carbohydrates, providing energy for the body.

- Each serving of cassava root soufflé contains approximately 30 grams of carbohydrates.


- Butter is a key ingredient in this recipe, providing richness and flavor.

- Each serving of cassava root soufflé contains approximately 15 grams of fat.


- Eggs are a good source of protein, which is essential for building and repairing tissues in the body.

- Each serving of cassava root soufflé contains approximately 10 grams of protein.

Vitamins and minerals

Cassava root is rich in vitamins and minerals, including vitamin C, folate, and potassium.

- Each serving of cassava root soufflé provides a good amount of these essential nutrients.


This recipe contains eggs and dairy (butter and milk), which may be allergens for some individuals.


Cassava root soufflé is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.


Cassava Root Soufflé is a unique and flavorful dish that is sure to impress your family and friends. With its light and fluffy texture and rich, buttery flavor, this soufflé is a perfect addition to any meal. Try this recipe today and experience the delicious taste of cassava root in a whole new way.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day, and I had been invited to a friend's house for a small gathering. As I walked into the kitchen, I caught a whiff of something delicious wafting through the air. My friend's grandmother, Maria, was busy at the stove, stirring a pot of bubbling yuca root. Curious, I asked her what she was making.

Maria smiled warmly and told me she was making Budin de Yuca, a traditional dish from her home country of Colombia. She explained that it was a savory soufflé made with grated cassava root, eggs, cheese, and a few other simple ingredients. Intrigued by the unique combination of flavors, I asked her if she could show me how to make it.

Maria was more than happy to teach me her recipe. She handed me a peeler and a large cassava root, instructing me to peel away the tough outer skin until the white flesh was revealed. As I worked, Maria shared stories of her childhood in Colombia, where her mother would make Budin de Yuca for special occasions and family gatherings.

Once the cassava root was peeled, Maria showed me how to grate it into a fine, fluffy texture. She explained that the key to a light and airy soufflé was in the consistency of the grated yuca. With a gentle hand, I carefully grated the root into a bowl, feeling the soft fibers slip through my fingers.

Next, Maria cracked several eggs into a separate bowl and whisked them together until they were frothy. She added a generous amount of grated cheese, a splash of milk, and a pinch of salt, stirring everything together until it formed a creamy mixture. With a smile, she handed me the bowl and told me to slowly fold in the grated yuca, being careful not to deflate the fluffy texture.

As I gently combined the ingredients, Maria preheated the oven and greased a baking dish with butter. She poured the yuca mixture into the dish, smoothing the top with a spatula before sliding it into the oven. The sweet aroma of baking cassava filled the kitchen, making my mouth water in anticipation.

After about an hour, Maria pulled the dish out of the oven, revealing a golden-brown soufflé that had risen beautifully. She explained that the key to a perfect Budin de Yuca was patience and attention to detail. As she cut into the soufflé, the creamy center oozed out, tempting me with its rich and savory flavor.

I took a bite of the warm Budin de Yuca and was immediately transported to a world of bold spices, creamy textures, and comforting aromas. Maria watched me with a twinkle in her eye, knowing that she had passed on a cherished recipe that would be treasured for generations to come.

Since that day, I have made Budin de Yuca countless times, each batch bringing back memories of Maria's warm kitchen and the delicious flavors of Colombia. I have shared the recipe with friends and family, passing on the tradition of this savory soufflé to all who are willing to try something new and delicious. And every time I make it, I can't help but think of Maria and the love she poured into teaching me her recipe for Cassava Root Soufflé.


| Cassava Recipes | Guatemalan Appetizers | Guatemalan Recipes | Soufflé Recipes | Vegetarian Appetizer Recipes | Vegetarian Side Dish Recipes |

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