Sweet Potato Tamales

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Sweet Potato Tamales

 

 

1 sweet potato, baked

3/4 pound masa harina

3/4 pound quick-cooking grits

2 teaspoons baking powder

1 tablespoon sugar

2 teaspoons salt

1/2 poblano or any other mild green chile, peeled,

seeded, and chopped

1/2 cup chopped cilantro

1/2 pound Oaxaca or mozzarella cheese, cut into

1/4-inch slices

1 cup whole corn kernels

1 stick butter

4 cups milk

1 cup chopped corn

20 dried corn husks (available at Latin food stores)

Peel sweet potato, mash, and let cool. In a large bowl

combine masa harina, grits, baking powder, sugar,

salt, chile, cilantro, and whole corn and toss well.

 

In a saucepan combine butter, milk, and chopped corn

and bring to a boil. Simmer for 15 minutes. Add to dry

ingredients and fold with a spatula until combined

well. Add sweet potato and combine well. Make

depressions in mixture to speed cooling and let cool

until just slightly warm. Refrigerate until cold and

cover until ready to use.

 

Soak corn husks in warm water for 20 minutes, or until

pliable. Place 1/2 cup sweet potato mixture in each

husk and fold over sides to enclose filling. Fold ends

over top and secure with string like a package.

 

Put tamales in a steamer and steam over simmering

water for 1 hour. Serve immediately.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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