Enyucado (Colombian Cassava Feta Pie)

• FOR THE PIE:
• 400 grams Yucca (Cassava) Root
• 120 grams Panela
• 2 Tablespoons Shredded Unsweetened Coconut
• 1 Tablespoon Butter
• 1 teaspoon Anise
• FOR THE CRUMB TOPPING:
• 200 grams Feta Cheese
• 1 Tablespoon Shredded Unsweetened Coconut
• 1 Tablespoon Butter
• 1 Tablespoon Brown Sugar

1. 1. Wash and peel the yucca root. Cut into cubes and either chop in a food processor or very finely grate.
2. 2. Mix yucca with remaining pie ingredients until smooth.
3. 3. Put the mixture into a greased 7 7/8 inch pan.
4. 4. Prepare the crumb topping. Break the cheese into pieces (not too small!), then add the remaining crumb ingredients. Sprinkle topping over pie.
5. 4. Bake in preheated 180u0b0C (355u0b0F) oven until browned.

panela, unsweetened coconut, butter, anise, crumb topping, feta cheese, unsweetened coconut, butter, brown sugar

Taken from tastykitchen.com/recipes/desserts/enyucado-colombian-cassava-feta-pie/ (may not work)