Transform those leftover sweet potatoes into crisp, featherlight bites. SEO Title: Chipá Anguyá (Yuca and Cheese Fritters)

By Marcela Acosta | Published May 20, 2022 4:47 PM

In the Guaraní language, ‘“anguyá tutú” is the name of a gopher that, to the dismay of many farmers and home gardeners, has an insatiable taste for sweet potatoes and yuca (aka cassava, mandioca, and tapioca). The story goes that one day Marcelina Godoy pulled up her root vegetables only to find them all partially eaten. Unable to sell them, she turned them into bite-size cheesy breads and named the recipe after her garden nemesis. Her granddaughter, cook Marcela Acosta, introduced the family recipe at food fairs across her home province of Corrientes in northeast Argentina, where the dish now has a cult following. Acosta recommends eating these hot, and although they are perfect on their own, try pairing them with a sweet and fruity hot sauce. Time-saving hack: The recipe works wonderfully with leftover cooked sweet potatoes.  

Featured in: “This Glorious Root Is Northeast Argentina’s Pantry Staple.”

This warm and gooey side dish from Argentina tastes like pure summer.

This fluffy, dairy-rich bun is more than a regional staple—it’s a way of life.

Green guavas—simmered in vanilla sugar—transform into this silky, crimson treat.

Get the world's best recipes and kitchen tips in your inbox.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Registration on or use of this site constitutes acceptance of our Terms of Service.