Region of Origin
Commodity:
Yautía
Description & Origin
Yautía are the starchy corms or cormels of a species of plant in the Xanthosoma family. They are also commonly referred to as malanga, tannia, or cocoyam (which is confusingly also a common name for plants in the Colocasia plant family native to Asia). The cormels (plant storage organs) are elongated and tapered with a distinctive rough, hairy exterior, while central corms are more rounded and bul...
Other Names
Malanga, Tannia, New Cocoyam, Macal, Tisquisque, Otó, Ocumo
Health Benefits & Nutrition
Yautía is a carbohydrate-rich vegetable that is a source of copper, potassium, vitamin B, vitamin C, and manganese. Yautía is also a good source of protein and fiber, making it an excellent staple food.
Our Varieties
Yautía Amarilla
AKA: Malanga Amarilla
Description
Unlike yautía blanca and lila, in yautía amarilla the central corm of the plant is eaten, rather than the cormel offshoots. As such, it is more bulbous with a rounded shape closer to that of taro than other varieties of yautía. The skin is brown and rough with distinctive ring patterns often visible in the skin. The flesh is a pale yellow color, sometimes flecked with brown spots.
Variety Tips & Tricks
They dry texture of yautía amarilla makes it more suited to frying and doughs than to use in side dishes or stews.
Commercial Availability (Grown for the US Market)
Yautía Blanca
AKA: Malanga Blanca
Description
Yautía blanca is an elongated, highly tapered root that can vary in size, but is often approximately the size of a large sweet potato. The outer skin is rough and bark-like with distinctive “hairs.” Inside, the flesh is creamy white. When cooked, yautía blanca has a nutty, earthy flavor.
Variety Tips & Tricks
Yautía blanca is the most common variety found in the US. It is the most versatile, with a mild flavor that can be paired with many dishes.
Commercial Availability (Grown for the US Market)
Yautía Lila
AKA: Malanga Lila, Yautía Morada
Description
Yautía lila is a long, tapered root with rough, bark-like skin. The skin has purple-red undertones that differentiate the root from blanca. Inside, the flesh is white with a purple tint that turns in to a putty color when cooked. The flavor is distinctly nutty with hints of black walnut.
Variety Tips & Tricks
Yautía lila can be used in any way blanca would, but it does have a richer, denser texture.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Yautía is used much like a potato or any other variety of tropical root. It is a core part of the masa for the traditional Puerto Rican dish pasteles, a unique type of tamal made around Christmas. They are also used to make alcapurrias, Puerto Rican fritters stuffed with ground meat. The starchy root is a must-have in sancocho, a hearty Central and South American beef stew. Yautía can also be prepared alone, boiled and mashed as a simple side dish.
Flavor Pairings
Plantain, Green Banana, Bell Peppers, Onion, Garlic, Aji Cachucha, Tomato, Winter Squash, Beef
How to Prepare
Yautía contains calcium oxalate and must be cooked before use to neutralize the substance. Use a sturdy peeler or knife to remove all the thick, hairy skin. The flesh can be cubed into chunks. It is most often boiled until tender and then used as desired, although it can also be added directly to stews or fried.
How to Store in the Kitchen
Store yautía in a cool, dry location.
Fight Food Waste Tips for root to stem cooking
While all of the flesh is edible, unfortunately, the skin of yautía should not be eaten.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-52°F
TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – Yautia stored below 45-50°F for a few weeks can lead to pitting, browning, weight loss, and postharvest disease.
RELATIVE HUMIDITY:
70-80%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Low
Quality Assessment
Look for roots that are firm and dry, free from decay, pitting, mechanical damage, or excessive moisture build-up. Softness around the tip area is a sign of decay to come.
Important Handling
Sprouting may occur if stored at high relative humidity.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, yautía can last up to a month.
