There are many occasions where it’s prudent to increase the carbohydrates and decrease the fats. Since I’ve been in a slow bulking phase the past couple years, I generally periodize my starchy carbohydrate intake with some days higher carb and lower fat, and some days lower carb and higher fat.
One of my favorite guilty pleasures is waffles, and I really wanted to fit some in on my higher carb, lower fat days. But most store-bought paleo waffles are pretty high in fat in order to get that crispness to the outside of the waffle with the soft chewy inside.
After being in the test kitchen and trying to waffle just about every paleo starch you can imagine (potato, sweet potato, purple sweet potato, parsnips, korean yam, taro, yucca, plantains, lotus root, burdock root, white rice…Probably some more) without a whole lot of added fat, most left me with a completely soft exterior in conjunction with a soft interior.
Floppy waffles. And nobody likes floppy waffles.
Until yucca. I have no idea what magical property of the starch in yucca imparts that crispy exterior with a soft interior without a whole lot of added fat, but it does. And it does in spades.
A few notes:
If you’ve never done it before, peeling a yucca root can be slightly intimidating. I still haven’t perfected it; but I generally just take a sharp knife and slice off the bark (taking small chunks of yucca flesh with it, but alas. More practice needed).
If you’re doing something like boiling and mashing yucca, you have to remove the woody core first. However, when shredding it with a fine shredder/grater, the core gets broken down as well so it’s not such an issue.