Baked Yuca Fries with Creamy Cilantro-Mint Sauce

For YUCA FRIES, cut each piece yuca in half lengthwise, then into wedges. Put yuca wedges, water to cover and 1/2 cube Knorr® Chicken flavor Bouillon Cube in large saucepan and bring to a boil. Reduce heat and simmer, covered, until tender, 15 to 20 minutes. Drain and let cool.

Preheat oven to 400°. Spray 2 large rimmed baking sheets with no-stick cooking spray.

Arrange cooled yuca on prepared pans and spray with cooking spray to coat. Bake 30 to 40 minutes, turning once halfway through, until the fries are golden.

Meanwhile, For CILANTRO CREAMY SAUCE, heat oil in medium nonstick skillet over medium-high heat and cook onion and garlic, stirring, 3 minutes. Add water and remaining 1/2 Bouillon Cube and cook, stirring, until dissolved. Let cool slightly.

Scrape SAUCE mixture into blender and add cilantro, mint, Hellmann's® or Best Foods® Real Mayonnaise; lime peel and juice and blend until smooth. Chill until cool and thickened.

Serve yuca fries with sauce for dipping