Sweet Potato Tamale Dessert
Miz Helen's Kitchen
Makes 12 Tamales
Dough
Use the Tamale Dough Recipe on The Christmas Eve Tamale Tutorial Link:Christmas Eve Tamale Tutorial
Corn Husk
Use The Instructions for the Corn Husk found on The Christmas Eve Tamale Tutorial Link(see above)
Sweet Potato Filling
2 cups of mashed roasted sweet potatoes
1/2 cup brown sugar or sugar substitute
1/3 cup whole cranberry sauce
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon cumin
Dash of Cayenne Pepper
Dash of Salt
1/2 cup roasted chopped pecans
Roast the sweet potato skin on at 400 degrees for 45 minutes or until soft. Let the potatoes cool then peel. In a mixing bowl mash the potatoes with a potato masher leaving some of the potato whole. Add the remainder of the ingredients and mix well.
Using the corn husk, line the corn husk with the tamale dough according to the directions in the tutorial. After the dough is on the corn husk, place 2 tablespoons of the filling in each tamale, roll the tamale and tie it.
Place the tamales in a steamer with a very tight lid and steam for 1 hour. Let dry for at least 10 minutes before serving.
I am serving the Sweet Potato Tamale Dessert with a dollop of whipped cream and a sprinkling of cinnamon