Cassava has a unique reputation as a food originating in Brazil, ancestral in the food culture of South America and structuring food of the national gastronomy. Currently, its versatility favors the development of new culinary preparations. The objective of this work was to study a cassava-based paste formulation to cover salted cakes from the current Confectionery, to characterize its sensory attributes and to study its gastronomic viability. As for its methodology, it was a descriptive, inductive, bibliographical and field research, based on experimental procedures of sensory characterization and market feasibility study. The tasting test was carried out on September 22, 2021, with 11 Confectionery students from the Ballina Sugarcraft Institute, in Salvador (BA), with a questionnaire via Google Form and results tabulated in an Excel spreadsheet, in tables and graphs. Thus, a paste to cover a salted turkey breast pie, based on cooked cassava, UHT milk, cream cheese, Parmesan cheese, Hondashi seasoning, salt, butter, wheat flour and food coloring was submitted to the tasting test in gel. The sensory attributes evaluated were color, flavor, aroma and texture, along with portioning and presentation of the dish, from grades 0 to 10 points. The preparation was classified as fully satisfactory, obtaining grades between 8 and 10, from 81.9% of the evaluators regarding color, 100% regarding flavor, 90.9% regarding aroma and 100% regarding texture. Under the same criteria, the presentation and portioning of the preparation was considered fully satisfactory for 100% and 90.9% of respondents, respectively. And, from a technical, culinary and marketing point of view, the preparation studied was considered fully satisfactory by 100% of the research participants. Therefore, the cassava paste obtained presented both gastronomic viability for the current Confectionery, for covering savory pies, as it proved to have adequate sensory characteristics for commercialization and consumption.