Simple Yautia

Serves 4

• 1/2 cup vegetable oil
• 1/4 cup sugar
• 3 dried ancho chile pods sliced into thin strips, OR 3 tablespoons ancho chile powder OR 3 tablespoons Old Bay Seasoning OR 1/4 teaspoon cayenne
• 3 tablespoons salt
• 3 pounds firm yautia or malanga

Fill a 6-quart saucepan at least 2/3 full of water (4 quarts), add oil, sugar, chilies and salt, and bring to a boil. Meanwhile, peel yautia, chop into 2-inch chunks, and place in a bowl of cold water to prevent tarnishing. When pan is boiling add yautia. Boil 20 minutes, stirring occasionally, then begin checking for fork-tenderness. As soon as yautia is fork-tender, 20 to 25 minutes, drain. Do not overcook yautia since it will fall apart. Serve as is, or brown in an oiled skillet, or mash with margarine and unsweetened nondairy milk, or add to a hot stew or curry.