Chipotle Scented Sweet Potato Tamales to Spice Up Your Holiday Recipe
Chipotle Scented Sweet Potato Tamales to Spice Up Your Holiday
New England Meets Southwest in these tiny tamales made for a side dish for your holiday table.
If you’re like me and you like a little kick of spice on every plate, you will appreciate these flavorful tamales designed as a side dish that blurs the line between sweet and savory.
Forget the marshmallow topped 9 by 13 this year, I say, and add a little sass to your holiday meal.
These tamales are a cinch to throw together, and have a delicious taste and creamy texture – all with just a little kick at the end.
Now “T Day” doesn’t just stand for Turkey Day any more – - – try Tamale Day at your house!
Cheers, Everyone!
– posted by Donna
- CHIPOTLE SCENTED SWEET POTATO TAMALES
- 1 1/2 pounds sweet potatoes (two large)
- 1/4 cup butter, melted
- 1 cup vegetable broth
- 1 1/2 cups masa harina
- 1 tablespoon baking powder
- 1 tablespoon brown sugar
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon salt
- About 20 dried corn husks, soaked
Preheat oven to 350 degrees.
Cut sweet potatoes in half and place cut side down on a baking sheet. Bake for about an hour, until sweet potatoes are fork tender. Remove from oven and cool to room temperature/ Remove and discard skins and mash flesh with a potato masher until smooth. You should have 3 cups of mash.
Add broth and butter to sweet potatoes. Mix together all remaining ingredients and then slowly stir into sweet potato mixture.
Lay a whole husk flat on a cutting board. Spread 1/3 cup sweet potato mixture on center of husk. Roll sides in, surrounding mixture completely. Tie both ends with long strips of corn husks.
Steam tamales over boiling water for 60 to 90 minutes, until masa mixture is firm. Serve immediately.
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