Sweet Potato Tamales
- 24 dried corn husks
- 2 cups leftover cooked dressing
- 1 1/2 cups leftover sweet potato casserole
- Kitchen string
- Soak corn husks in warm water to cover 1 hour or until softened. Drain and pat dry.
- Press 2 Tbsp. dressing into a 3- x 5-inch rectangle along 1 long side of 1 husk, leaving borders along other 3 sides of husks. Spoon 1 Tbsp. leftover sweet potato casserole down center of dressing. Roll up dressing, starting with long side and using husk as a guide. Press dressing edges together to form a seal, enclosing filling. Fold long side of husk over tamale to enclose.
- Fold ends toward center to seal. Repeat procedure using remaining husks, dressing, and sweet potato casserole.
- Place 6 tamales side by side on work surface, with seam sides inward; tie tamales together with kitchen string, securing bundles at both ends. Repeat procedure to make a total of 4 bundles.
- Stand tamale bundles on end in a steamer basket; place basket over boiling water in a large Dutch oven. Cover and steam 35 minutes or until dressing is set, adding more boiling water as needed. Serve hot with Spicy Cranberry Salsa.
corn husks, leftover sweet potato, kitchen string
Taken from www.myrecipes.com/recipe/sweet-potato-tamales (may not work)