Sweetpotato Tamales

Created exclusively for NC SweetPotato Commission by Sweet Arielle Bakery, Chef Ambassador, Norma Kessler - Raleigh, NC

Recipe

Servings 3 dozen
Calories 1546 kcal

Ingredients
  

For the masa:

  • 2 pound N.C. Garnett sweetpotatoes scrubbed and unpeeled
  • About 30 dried corn husks
  • sticks of butter
  • ¾ cup plus 1 tablespoon granulated sugar
  • 2 cups corn flour
  • 1 cup white rice flour
  • 1 tablespoon of baking powder
  • ½ teaspoon salt
  • 2 ¼ cups whole milk

For the filling:

  • cups whole N.C. pecans
  • ¾ cup raisins
  • One 3-pound fresh pineapple cut into ¼-inch dice

Garnish:

  • 1 can sweetened condensed milk

Instructions
 

Roast the sweet potatoes:

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper
  • Bake sweetpotatoes for 1 to 1½ hours, (until tender) Remove potatoes from oven and cool. When sweetpotatoes are cool enough to handle, slip off the skins.

Prepare the corn husks:

  • While potatoes are cooking, rinse the cornhusks under cold water and place in a large bowl making sure they are covered with water.
  • Place a couple of plates on top of the husks to keep them submerged.
  • Let husks sit in water for 1 hour or until soft.

Prepare the masa:

  • Place butter in a large, heavy bowl and beat for 2 minutes at medium-high speed.
  • Add, sugar and mix for 2 minutes at medium-low speed until the mixture is very creamy and light yellow.
  • Add the roasted sweetpotato and mix it until fully incorporated and the mixture is fluffy. Add corn flour, rice flour, baking powder and salt and mix at low speed.
  • While the mixture is running, slowly add milk.
  • Blend until ingredients are fully incorporated.

Assemble the tamales:

  • Drain the cornhusks and give the husk an extra shaking to dispel any excess water.
  • Lay one husk flat in your hand or on a work surface.
  • Scoop about a 1/4 cup of the masa mixture into the center of the husk. If the husks are too small or broken, put 2 husks together, overlapping them.
  • Using the back of a spoon, spread the masa on the husk in a thin layer to the top part of the husk and down.
  • Place 3 pecans, 3 raisins and 1½ tablespoons diced pineapple in the center of the masa.
  • Fold in the sides of the husk so that dough covers the filling. Fold up the narrow bottom of the toward the back.
  • Set the prepared tamales on a tray and cover with a damp cloth while you assemble the rest.

Steam the tamales:

  • Fill a large pot with enough hot water to reach just underneath but not touching a steamer basket. Place three coins in the water to. The coins will be your water measuring devices while you are cooking. When they stop jingling, the water is getting dangerously low, and more water must be added
  • Cover the bottom of the steamer basket with some of the leftover cornhusks. Arrange the tamales vertically, standing them on their bottom fold and letting them rest against one another. Cover the tamales with more leftover husks or a kitchen towel.
  • Cover the pot with lid and cook over medium heat until the tamales slide out of the wrappers, about 1 to 1½ hours.
  • Try never to let water in the steamer go off the boil once you have started cooking.

Notes

Serve tamales warm with a tablespoon or more of sweetened condensed milk. 
Nutrition Facts
Sweetpotato Tamales
Serving Size
 
1
Amount per Serving
Calories
1546
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
22
g
Cholesterol
 
21
mg
7
%
Sodium
 
1084
mg
47
%
Potassium
 
1809
mg
52
%
Carbohydrates
 
277
g
92
%
Fiber
 
18
g
75
%
Sugar
 
74
g
82
%
Protein
 
19
g
38
%
Vitamin A
 
43255
IU
865
%
Vitamin C
 
10
mg
12
%
Calcium
 
586
mg
59
%
Iron
 
5
mg
28
%
Net Carbohydrates
 
258
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 1546kcalCarbohydrates: 277gProtein: 19gFat: 44gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 21mgSodium: 1084mgPotassium: 1809mgFiber: 18gSugar: 74gVitamin A: 43255IUVitamin C: 10mgCalcium: 586mgIron: 5mgNet Carbohydrates: 258g