Chile-Spiced Sweet Potato Tamales Recipe – Sunset Magazine
Chile-spiced sweet potato tamales with a spicy kick from chipotle chiles | Sunset Magazine
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Cooking tools:
- Steamer basket
- Pot
- Mixing bowl
- Airtight container
- Plastic wrap
- Refrigerator
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
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)
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