In a kettle, combine the yucca with enough cold water to cover it by one inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes, or until it is tender.
Preheat oven to 350F. Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into 3/4-inch-wide wedges, discarding the thin woody core.
Spray a cookie sheet with the non-stick cooking oil spray. Spread yucca wedges on cookie sheet, and spray wedges with cooking oil spray. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes. Makes 6 servings.
