Candied
Sweet Potato Tamale
By Consultant, Author,
Traveller Stephan Pyles
Ingredients:
2 Sweet Potatoes, about 12 oz. ea.
1 tbls. Maple Syrup
1 tspn. Cayenne Powder
1 tspn. Chile Powder
1 tspn. Salt
5 tbls. Crystallized Ginger, minced
Master Tamales (recipe)
Procedure:
Prepare the Master Tamale Recipe and set aside.
Preheat
the oven to 350 degrees Farenheit. Place sweet potatoes
on a baking pan and place in the oven. After 20 minutes,
remove 1 potato, peel and cut into slices 1/4” dice.
Roast the remaining potato for an additional 40 minutes,
until completely soft.
Peel
the soft potato and combine it with the maple syrup, cayenne,
chile powder, and salt in a food processor. Process the
mixture until smooth, about 3 minutes.
Add
1/2 of the sweet potato purée to the master masa
mix and begin assembling the tamales.
In
4 corn husks, spread a thin layer of the masa, followed
by a layer of the potato purée, diced potato and
ginger. Finish the tamales with a layer of the masa and
tie each end. Steam the tamales for 20 minutes or until
the masa comes away from the husk.
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