Wash the yuca thoroughly and peel it.

Bring plenty of salted water to a boil, add the yuca, and cook until tender.

Remove any fibrous strands and mash the yuca well with a fork until smooth.

Add 1 egg and mix thoroughly.

Grate the cheese using a coarse grater.

Mix the grated cheese into the yuca purée. Taste and add more salt if needed.

Shape the yuca and cheese mixture into balls. Lightly oil your hands to make shaping easier.

Using a piece of plastic wrap brushed with oil and a plate, flatten the balls into arepas of your desired size.

Heat a ridged skillet or griddle. Place the arepa on the skillet and cook without moving until the bottom is golden and set.

Flip and cook the other side. Repeat with all the arepas. The outside should be toasted and the center soft and tender.

Remove from the heat and serve with butter and honey to taste. From my kitchen to yours—I hope you try them at home!