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Home » Fall Recipes

Chipotle Scented Sweet Potato Tamales to Spice Up Your Holiday

Chipotle Sweet Potato Tamales are a modern spin on Traditional Mexican Tamales that is fast and easy and won't take all day to make. They are a fun way to add a little spice to your table for holidays or any weeknight.

Chipotle Sweet Potato Tamales

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 to Spice Up Your Holiday
 
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Author: Donna Kelly
Recipe type: Side Dish
Cuisine: Southwest
Ingredients
  • 1½ pounds sweet potatoes (two large)
  • ¼ cup butter, melted
  • 1 cup vegetable broth
  • 1½ cups masa harina
  • 1 tablespoon baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon chipotle chile powder
  • ½ teaspoon cinnamon
  • Pinch of nutmeg
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add broth and butter to sweet potatoes. Mix together all remaining ingredients and then slowly stir into sweet potato mixture.
  4. Lay a whole husk flat on a cutting board. Spread ⅓ cup sweet potato mixture on center of husk. Roll sides in, surrounding mixture completely. Tie both ends with long strips of corn husks.
  5. Steam tamales over boiling water for 60 to 90 minutes, until masa mixture is firm. Serve immediately.
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Reader Interactions

Comments

  1. Kalyn

    November 20, 2011 at 10:32 pm

    What a great recipe! (And don't ask me why I'm awake in the middle of the night reading blogs.)

    Reply
    • Donna

      November 21, 2011 at 8:19 pm

      Thanks, Kalyn - you DREAM in "Blog," don't you???

      Reply
  2. SeattleDee

    November 21, 2011 at 6:36 am

    I gave up on homemade tamales years ago - too much work for one cook to enjoy. Now you're tempting me back with this scrumptious sounding recipe. Thanks... I think.

    Reply
    • Donna

      November 21, 2011 at 8:19 pm

      SeattleDee - Thanks for your always fun comments! These are very easy and fun - the only hassle is the steaming.

      Reply
  3. Deborah

    November 23, 2011 at 5:48 am

    These would definitely make a unique side dish for Thanksgiving! I've never made tamales before, but this certainly makes me want to try!! I hope you all have a wonderful holiday!

    Reply
    • Donna

      November 23, 2011 at 7:53 am

      These little bundles are a great low-stress way to try tamale making!

      Reply
  4. M. G. Frederic

    December 08, 2011 at 4:18 am

    that is one innovative twist 🙂

    Reply
  5. Kiri W.

    December 08, 2011 at 4:28 am

    Wow! I love tamales, and have never had them with sweet potatoes, but this sounds fabulous! I have actually never made tamales, it's a bit intimidating to a German girl 😉

    Reply
  6. Anna

    December 08, 2011 at 8:36 am

    What a great idea! My Hubby would love this 🙂

    Reply
  7. Parsley Sage

    December 10, 2011 at 8:14 am

    My holiday table could definitely use a little sass! These are fabulous 🙂

    Buzzed!

    Reply

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Hi, Welcome to Everyday Southwest.

I'm Sandy, a Southwest born and raised girl who loves cooking it's food and sharing it's culture.

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