MAKES 10 TAMALES
Sweet potatoes are rich in beta-carotene, which enhances our immune function and may enhance eye health. One cup of sweet potatoes has seven times the daily recommended amount of vitamin A. Masa harina is a type of corn flour used in Mexican cooking and can be found in health food stores or Mexican markets.
12 medium dried corn husks
1 sweet potato
¼ cup (½ stick) unsalted butter
½ cup lightly packed grated cheddar cheese
¾ cup masa harina
¼ teaspoon baking powder
Pinch of sea salt
1 ½ cups fresh corn kernels
Freshly ground black pepper
1 teaspoon chili, ancho, or chipotle powder
1 roasted red bell pepper, peeled, seeded, and diced
2 tablespoons chopped scallions
Soak the corn husks in ⅓ cup of warm water until flexible (a few hours).
Preheat the oven to 450°F. Peel the sweet potato if desired and cut in half lengthwise, then cut into ¼-inch half moons. Place on a rimmed baking sheet sprayed with nonstick cooking spray and roast until tender, about 20 minutes, turning after 10 minutes. Remove from oven and set aside.
Drain the husks. Use several of the longer husks to make ties by tearing off fifteen ⅛-inch-wide strips. Cover with a damp cloth.
With a hand mixer, beat the butter in a bowl until it is fluffy. Add the cheese gradually, beating again until fluffy. In a separate bowl, combine the masa harina, baking powder, and salt. Drizzle in the water slowly (you may not need it all), all the while working the mixture, until a stiff dough forms.
Purée the corn, black pepper, and chili powder in a food processor. Add the masa dough by the spoonful (as the processor runs) and blend. Add the butter mixture by the spoonful, processing until the mixture is light and fluffy.
To make the tamales, open each husk and spread 2 tablespoons of the dough evenly over the husk. Add a few sweet potato slices and sprinkle with the roasted red pepper and scallions. Wrap up the husks and tie the ends.
Steam the tamales in a metal basket steamer over simmering water until firm, about an hour. To serve, place 1 to 2 tamales on each plate and serve with the Chipotle Sauce.
| Nutritional Profile | |
| Serving size: 1 tamale | |
|---|---|
| Calories: | 251 |
| Protein: | 8 g |
| Fiber: | 5 g |
| Fat: | 9 g |
| Saturated fat: | 4 g |
| Sodium: | 134 mg |
| Vitamin A: | 2,444 IU |
| Vitamin C: | 22 mg |
| Vitamin E: | 1 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 1,279 µg |
| Lutein and zeaxanthin: | 81 µg |