Sweet Potato Tamales

Think easy not quick. Tamales are an easy and filling meal, but they do take a little planning ahead. The soaking of cornhusks, mixing the masa dough, and preparing vegetables can all be done the night before. The toppings then are prepared while the tamales are steamed. Tamales freeze well.

4 oz. cornhusks

~ warm water

3 cups masa harina

2 ½ cups broth or water

1 cup lard

2 tsp. salt, divided

4 Tbsp. cooking oil

2 large sweet potatoes

2 sweet peppers, chopped

1 Tbsp. cumin

Toppings:

~ shredded cheese

~ salsa

~ sour cream

~ avocado

~ tomato

~ lime juice

Soak cornhusks in warm water several hours or overnight to soften. Meanwhile, mix together tortilla flour and water; cover and let stand 20 minutes. In large mixer bowl beat together lard and salt till fluffy; beat in flour mixture till well combined.

Steam or roast sweet potato until tender; chop. Heat oil in large pan and sauté sweet peppers, potatoes, salt, and cumin, until vegetables are soft.

Use an 8-qt. pressure cooker with metal strainer. Fill the pot with water just below strainer. I place a small rack under the strainer to bring the depth of the water to about half and inch. Measure 2-3 tablespoons dough onto each tamale wrapper; spread to a 5x3-inch rectangle; spoon 2 tablespoons vegetables onto dough. Roll cornhusks around filling and fold wide end over top. Stack tamales inside strainer standing on end (folded end of tamales should face up). May separate different types into sections with a kitchen towel. Steam tamales under 15# pressure for 20 minutes (steaming without a pressure cooker will take 45 minutes to 2 hours).

Top tamales with desired garnishes; serve with Spanish rice.

Yield 6-8 servings