- 12 eggs
- 1 tablespoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon ground nutmeg
- 1 teaspoon ground dried ginger
- 3 cups sugar
- 3 sticks butter
- 5 pounds frozen cassava (yucca), thawed and drained
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine eggs, salt, vanilla extract, nutmeg, and ginger in a bowl. Beat to add air and fluff up eggs. Combine sugar and butter in a separate bowl and beat together. Add egg mixture to butter mixture and combine gently.
- Place cassava in a large bowl and add egg-butter mixture. Pour into the prepared baking pan.
- Bake in the preheated oven for 1 hour. Reduce temperature to 250 degrees F (120 degrees C) and continue baking until pie is set, 2 to 2 1/2 hours more.
07/31/2019
recipepes.com
bermuda cassava pie, recipe
PT15M
PT1H
5
455 calories
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