Step 1

Wash the cassava roots thoroughly and peel them, then cut into small cubes.

Step 2

Rinse under cold water. Place the cassava in a saucepan and cover with cold water, then add salt and bring to a boil. Simmer for about 35 minutes.

Step 3

Drain and purée cassava with a potato masher.

Step 4

Mix the cassava and the grated cheeses and knead them by hand.

Step 5

While kneading, add the butter, egg, and milk gradually. The cheeses are salty, so season lightly with salt.

Step 6

Knead well until obtaining a homogeneous and slightly firm dough.

Step 7

Divide the mixture in 8 to 10 balls.

Step 8

Spread the balls of mashed cassava around half of each skewer, leaving a small empty space at the top of the skewer.

Step 9

Place the skewers on a hot grill or griddle until the cassava is golden brown.

Step 10

Once the sonsos de yuca are golden brown and hot, place them on a flat surface to let them cool slightly before eating.