Chile-Spiced Sweet Potato Tamales

Chile-Spiced Sweet Potato Tamales
Photo by Lisa Romerein


  • 1 ½ pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise
  • Salt and fresh-ground pepper
  • ¼ cup lard or additional butter
  • 1 tablespoon baking powder
  • 2 tablespoons firmly packed brown sugar
  • 20 dried corn husks, soaked (see notes)
  • ¼ cup (1/8 lb.) butter, at room temperature
  • + 4 more ingredients
    • 1 tablespoon ground cinnamon
    • 1 cup fat-skimmed chicken broth
    • 2 canned chipotle chiles, drained and minced
    • 1 ¼ cups dehydrated masa flour

1. In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft when pressed, about 1 hour. 2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a ...

View full recipe at My Recipes


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