These were really fantastic. Not your typical 'stuffed' tamales, but the flavor and texture was spot-on. They had a little kick, but not too much. Save yourself some time & bake the sweet potatoes the day before so they're cooled and ready to mash on the day you make the tamales.
Chile-Spiced Sweet Potato Tamales
StephanieLark Posted: 04/07/09
SharonEB Posted: 12/02/13
These were easier to make than I expected! Some of my guests were turned off by the spice, so I might use fewer chiles, or even none at all if I made it again. I actually made these in my slow cooker. You just sprinkle a few tablespoons of water in the pot with the tamales and cook on high for four hours.