Cassava- Manioc (Sweet)

Cut in half, remove the woody centre, then cut into pieces and peel thickly. Wash well under running water. Although Sweet cassava can be eaten raw, is generally steamed, boiled, braised or sautéed.

Warning - Bitter Cassava must NEVER be eaten raw and must be soaked and cooked to kill the toxic substance. However, it is unlikely that you will come across the bitter variety unless you live in an area where it is grown.
 
Cassava is quite soft once cooked so is best kept to reasonable size pieces unless a recipe specifically states otherwise. The leaves cannot be eaten raw but can be prepared and cooked like cabbage, but for a little longer.

Cooking times and suitable methods for cooking Cassava (Sweet):

Bake/Roast: Chunks = 20 - 40 minutes. Toss in oil
Boil: Cubes/Chunks/Thick Slices = 15 - 20 minutes
Fry/Sauté: Slices, Cubes = best boiled first then deep fried until golden
Microwave: Chunks, Cubes/Slices = 5 - 9 minutes (450g/1lb)
Steam: Cubes/Chunks/Thick Slices = 20 - 25 minutes

From: Recipes4us.co.uk [archive.org]