Progresso Tamale Parlor
  Authentic Mexican Food Recipes
  http://www.progressotamale.com
  "Serving Fine Mexican Food Since 1939"

  Mexican Tamale Recipes
  Sweet Potato Tamale Recipe

  6 cups prepared masa or masa harina masa without salt 
  1 cup sugar or to taste
  1/2 cup light brown sugar
  1 teaspoon Mexican vanilla
  1 teaspoon cinnamon
  1 teaspoon allspice
  1/8 teaspoon nutmeg
  1 1/2 cups pureed sweet potato
  5 tablespoons maple syrup
  30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable
  (about 20 minutes) 

  Mix sugar, vanilla, spices, sweet potato, and syrup into masa by hand. It's messy but 
  efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose 
  some sweetness during the cooking process.
  
  Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk.
  Fold sides and bottom in. Tie with a strip of corn husk or string, if 
  you like, or just leave folded. Repeat with remaining corn husks and filling.

  Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn 
  husks; place tamales on top. The tamales should not come in contact with the water. To prevent 
  steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as 
  long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when
  masa no longer sticks to the corn husks when tamales are unrolled.

  Yield: 1-2 dozen tamales
  Prep Time: 1-2 hours
  Cook Time: 1 hour
  Difficulty: Intermediate