1-1/2 pounds sweet potatoes, scrubbed and halved lengthwise
salt and pepper
1-1/2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 canned chipotle chiles, drained and minced
6 tablespoons butter
1 cup vegetable broth
1-1/4 cups dehydrated masa flour
1 tablespoon baking powder
about 20 dried corn husks, soaked for at least 20 minutes
Rub the sweet potato halves with a touch of olive oil on all sides.
Sprinkle with salt and pepper.
Set the sweet potatoes, cut side up, in a baking dish and bake in a 350 degree oven until soft when pressed (about 1 hour.)
Scoop the flesh from the sweet potatoes (discarding skins) into a bowl and mash with a fork until smooth.
Mix in the brown sugar, cinnamon and minced chipotles.
In a saucepan over medium heat, combine the butter and vegetable broth and stir until the butter has melted and the broth is warm.
Add this mixture to the sweet potatoes and mix well.
Gradually add the masa flour and baking powder, stirring until well blended.
Season the mixture with salt and pepper to taste.
Tear 3 or 4 corn husks into long, thin strips.
Lay a whole husk flat on a work surface with the long edge closest to you.
Lightly wipe dry with a cloth.
Spoon a scant 1/3 cup of filling lengthwise down center of husk.
Fold the bottom edge over the filling and then fold in the sides so that the filling is completely encased.
Tie each end with a thin strip of husk.
Repeat until all filling is used.
In an 8- to 10-quart pan, position a rack at least an inch above 1 inch of water and bring to a boil over high heat.
Set the tamales on the rack, lower the heat to maintain a simmer, cover, and steam until the tamale filling is firm (about 1 hour), adding water to the pan as needed to maintain 1-inch depth.
Remove tamales and let stand at least 10 minutes before serving.
Makes about 12 to 15 tamales