Sweet Potato & Mozzarella Tamales

• 1 cup hot water
• 1 chicken bouillon cube
• 1/2 cup lard
• 1-1/2 cups mashed cooked sweet potatoes
• 1 tsp. CALUMET Baking Powder
• 1 tsp. ground nutmeg
• 2 cups masa harina
• 32 large corn husks, soaked in hot water 30 min., drained and divided
• 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Add hot water to bouillon cube in small bowl; let stand until dissolved.
2. Use wooden spoon to mix lard, potatoes, baking powder and nutmeg in large bowl until blended.
3. Add masa harina and chicken broth; stir until mixture forms soft dough.
4. Spread 1/4 cup masa dough into 4-inch square down center of each of 16 corn husks, leaving about 2 inches at top of husk; top with 2 Tbsp.
5. cheese.
6. Fold over sides and both ends of each husk to completely enclose filling.
7. Pour 3 cups water into tamalera.
8. Use enough of the remaining corn husks to line bottom and side of tamalera.
9. Stand tamales, open ends up, in tamalera; cover with remaining husks.
10. Steam 1 hour or until tamales are done, adding water to tamalera if needed.
11. (Tamales are cooked when they pull away from husks.)
12. Cool slightly.
13. Serve with sour cream.

water, chicken, lard, potatoes, baking powder, ground nutmeg, masa harina, corn husks, mozzarella cheese, s

Taken from www.kraftrecipes.com/recipes/sweet-potato-mozzarella-tamales-162412.aspx (may not work)