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.
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
- 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
- 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 ⅓ 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.
Sandy is a former elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest. 
What a great recipe! (And don’t ask me why I’m awake in the middle of the night reading blogs.)
Thanks, Kalyn – you DREAM in “Blog,” don’t you???
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.
SeattleDee – Thanks for your always fun comments! These are very easy and fun – the only hassle is the steaming.
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!
These little bundles are a great low-stress way to try tamale making!
that is one innovative twist 🙂
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 😉
What a great idea! My Hubby would love this 🙂
My holiday table could definitely use a little sass! These are fabulous 🙂
Buzzed!