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1
Preheat oven to 375 degrees.
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2
Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard.
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3
Cut the yuca in half and set aside in a bowl of cold water.
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4
Fill a pot with enough cold water to cover the yuca and bring to a boil.
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5
Add the salt to the water, add the yuca to the pot and return to a boil.
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6
Cook the yuca for 15 minutes to soften.
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7
Drain and cool for several minutes before handling.
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8
With a sharp knife remove any thick fibers from the center of the yuca.
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9
Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.
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10
Cut the bacon coarsely and place in a saucepan over medium heat.
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11
Cook the bacon until the fat has been rendered and the bacon is crisp.
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12
Remove the bacon and set aside.
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13
To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic.
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14
Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish.
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15
Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly.
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16
Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca.
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17
Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.
