Sweet Potato Tamales

submitted by rcoen

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

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. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash
with a fork until smooth. In a 1- to 2-quart pan over low heat, melt
lard. Pour in chicken broth and stir until warm. Add broth mixture to
sweet potatoes; mix well. Gradually add masa flour, stirring until well
blended. Stir in baking powder and chipotles and season with salt and
pepper to taste. Tear 3 or 4 corn husks into long, thin strips. Lay a
whole husk flat on a work surface, smooth side down, with one long edge
closest to you. Spoon a scant 1/3 cup filling lengthwise down center of
husk. Fold bottom edge over filling and roll up tamale. Tie each end with
a thin strip of husk. Repeat until all filling is used. In an 8- to
10-quart pan, position a rack at least 1 inch above 1 inch of water; bring
to a boil over high heat. Set tamales on rack, lower heat to maintain a
simmer, cover, and steam until filling is firm, about 1 hour, adding
water to pan as needed to maintain 1-inch depth. Remove tamales and let
stand at least 10 minutes before serving. Nutritional analysis per
tamale.
Yield

MAKES: 12 to 15 tamales
Nutritional Information

CALORIES 132(47% from fat); FAT 6.9g (sat 3.3g); PROTEIN 2.2g; CHOLESTEROL
12mg; SODIUM 164mg;
FIBER 1.3g; CARBOHYDRATE 16g

NOTES: Dried corn husks are available in some well-stocked supermarkets
and in Mexican markets. Before using, separate husks and discard silks;
soak husks in hot water until pliable, about 20 minutes. You will need
about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into
strips for tying, but we suggest soaking a few extra in case some tear in
the process. You can make and steam the tamales up to a day ahead; cover
and chill. Reheat in steamer 15 to 20 minutes.

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