Sweet Yam Tamales
Prep time: 1 hour
Cook time: 1 hour 15 minutes
1 large garnet or jewel yam, peeled and cubed (about 1 1/4 lbs.)
1/4 cup brown sugar
6 tbsp. softened butter, divided
2 cups masa (corn flour)
2 tsp. cinnamon
2 tsp. baking powder
1 1/2 cups Blue Diamond Egg Nog or Vanilla Almond Breeze
1/3 cup Blue Diamond Honey Roasted Almonds, chopped
12 corn husks, soaked for 1 hour in warm water
Alouette Pumpkin Spice or Apple Cinnamon Soft Spreadable Cheese, optional toppings
Place yams in a medium bowl with 1/2-inch water. Cover and microwave on HIGH for 8 minutes or until very tender. Add brown sugar and 2 tablespoons butter; mash and set aside. Place masa, remaining butter, cinnamon and baking powder in a medium bowl. Using an electric mixer beat in Breeze to make a soft dough. Lightly stir in yam mixture and almonds, leaving some small chunks of yam and taking care not to overmix. Spoon about 1/4 cup mixture in the center of each corn husk. Fold in sides then tie the ends with small strips of corn husk. Place in a steamer basket and cook, covered, for 1 hour. Remove from heat and let stand for 10 minutes before serving with either Alouette cheese. Makes 12 servings.
© 2020 Patty Mastracco Food, Inc.