These Sweet-Potato Tamales offer a comforting twist on the traditional Mexican staple. The dough is enriched with pureed corn and onion, creating a savory base that contrasts beautifully with the naturally sweet, earthy flavor of mashed sweet potatoes. Steamed in dried corn husks, the masa becomes tender and aromatic, absorbing the subtle flavors of the broth and margarine. This dish is perfect for festive gatherings, holiday dinners, or a hearty weeknight meal that feels special. The addition of an orange-honey butter topping adds a bright, citrusy finish that cuts through the richness. Its a satisfying, home-style recipe that brings warmth and tradition to your table.
Sweet-Potato Tamales
Description
These Sweet-Potato Tamales offer a comforting twist on the traditional Mexican staple. The dough is enriched with pureed corn and onion, creating a savory base that contrasts beautifully with the naturally sweet, earthy flavor of mashed sweet potatoes. Steamed in dried corn husks, the masa becomes tender and aromatic, absorbing the subtle flavors of the broth and margarine. This dish is perfect for festive gatherings, holiday dinners, or a hearty weeknight meal that feels special. The addition of an orange-honey butter topping adds a bright, citrusy finish that cuts through the richness. Its a satisfying, home-style recipe that brings warmth and tradition to your table.Ingredients
Directions
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Rinse the dried corn husks thoroughly and soak them in warm water for at least 2 hours to soften.
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Puree the corn kernels, onion, and defatted chicken broth in a food processor until smooth.
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Transfer the puree to a mixing bowl and cut in the margarine until incorporated.
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Mix in the yellow cornmeal and black pepper to taste until the margarine is fully blended.
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Mash the boiled sweet potatoes into the cornmeal mixture until evenly combined.
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Drain 16 of the soaked corn husks and pat them dry with a clean towel.
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Tear the remaining husks into 1-inch-wide strips to use for tying the tamales.
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Lay 2 husks flat on your work surface with tapered ends facing out and broad bases overlapping by about 3 inches.
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Place about 1/2 cup of the sweet potato mixture in the center of the husks.
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Bring the long sides of the husks up, overlapping them slightly, and pat to close the filling.
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Tie the ends of the tamales securely with the corn husk strips and trim any excess length.
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Arrange the tamales in a single layer in a steamer basket or rack set over boiling water.
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Cover tightly and steam for 45 minutes, ensuring the water does not boil over into the tamales.
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For the topping, boil 1 cup of orange juice until reduced to 1/3 cup.
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Remove the reduced juice from heat and let it cool slightly.
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Whip in honey, softened light margarine, and black pepper to taste until smooth.
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To serve, slit the tops of the steamed tamales and push the ends toward the middle to expose the filling.
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Top each tamale with a tablespoon of the orange-honey butter.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1019.2kcal
- % Daily Value *
- Total Fat 23.3g36%
- Saturated Fat 5.3g27%
- Cholesterol 53.4mg18%
- Sodium 228.9mg10%
- Total Carbohydrate 182.5g61%
- Dietary Fiber 21.6g87%
- Sugars 26.5g
- Protein 43.4g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
