Make It
Step 1
Place yucca and potato in large saucepan. Cover with water and 1 tablespoon salt; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until yucca and potatoes are tender; drain.
Step 2
Preheat oven to 325º F. Grease 13 x 9-inch baking dish.
Step 3
Return yucca and potatoes to saucepan. Add evaporated milk, butter, 1 teaspoon salt and white pepper. Beat with hand-held mixer until smooth. Stir in lightly beaten egg yolk.
Step 4
Beat egg white in small bowl until soft peaks form. Fold whites into potato mixture. Spoon mixture into prepared baking dish. Sprinkle with Parmesan cheese.
Step 5
Bake for 30 to 35 minutes or until hot.
