Sweet Potato Tamales:
- First, place several corn husks (Mexican food aisle) in a pan of hot water. Be sure to stretch them out so they get thoroughly moistened. I then placed two butter knives across them to hold them down in the water. Set aside.
- Place 1 sweet potato, washed and peeled, in a bowl with some water and microwave for about 5 minutes. When it is soft, pour out the water and add a little bit of lime juice (I used simply limeade actually). Slice into several pieces and mash until the potato is in small pieces but still slightly chunky, mixing in the lime juice as you mash. Then sprinkle with a dash of garlic salt and stir.
- Next, in a mixing bowl, place 1 cup of masa flour (again Mexican food aisle) and 2/3 cup water. Stir until moistened. I actually used my hands instead of a spoon or mixer because it should be a sort of dry dough rather than a batter type mixture. You may need to add a little more water, in very small quantities, to get the dough soft. Shape into a ball, cover, set aside.
- You'll need a sauce pan with a steamer accessory that sits on top (not sure the technical names) that you can put a lid on. Mine is like this. Fill the sauce pan halfway with water and set on stove on low. Let the water get warm and place steamer on top.
- Take 1 flat corn husk and lay it flat on the counter. Take a small amount of the dough (if your hands are damp the dough won't stick to them) and press it flat on top of the husk. Pour a spoonful of enchilada sauce (canned, la victoria is good brand) over it and spread with the spoon. Spoon out a little bit of the sweet potato on top of that. Then take a smaller amount of the dough and flatten in your hands and place on top. push the sides down over the filling and then roll the corn husk together so that the sides meet in the middle. fold the ends down and place in the steamer.
- Turn the burner up to med/high. When water begins to boil, place lid on steamer and steam tamales for 40-45 minutes.