Chile-Spiced Sweet Potato Tamales Recipe – Sunset Magazine

Ingredients

• 1/4 cup (1/8 lb.) butter, at room temperature
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon ground cinnamon
• 1 1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise
• 1/4 cup lard or additional butter
• 1 cup fat-skimmed chicken broth
• 1 1/4 cups dehydrated masa flour
• 1 tablespoon baking powder
• 2 canned chipotle chiles, drained and minced
• Salt and fresh-ground pepper
• 20 dried corn husks, soaked (see notes)