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!
— 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.