Candied Sweet Potato Tamale
By Consultant, Author, Traveller Stephan Pyles

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

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.

  Other Great Chef Recipes:
Candied Sweet Potato Tamale

Pepita Crusted Pork Loin with Candied Sweet Potato
Tamale and Cranberry-Chipotle Sauce

Rosemary Grilled Lamb Chops on Marinated Bean Salad
with Cascabel Aioli

Marinated Bean Salad with Texas Sweet Onions

Master Tamale

Other Related Links:
Great Chefs in the Great State of Texas













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