SWEET POTATO & MOZZARELLA TAMALES

Sweet Potato & Mozzarella Tamales image

Want to thrill a crowd of 16? Start soaking some corn husks to make these gloriously cheesy Sweet Potato & Mozzarella Tamales.

Provided by My Food and Family

Categories Home

Time 2h

Yield 16 servings

Number Of Ingredients 10

Ingredients

1 cup hot water
1 chicken bouillon cube
1/2 cup lard
1-1/2 cups mashed cooked sweet potatoes
1 tsp. 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 sour cream

Steps:

Add hot water to bouillon cube in small bowl; let stand until dissolved. Use wooden spoon to mix lard, potatoes, baking powder and nutmeg in large bowl until blended. Add masa harina and chicken broth; stir until mixture forms soft dough.
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. cheese. Fold over sides and both ends of each husk to completely enclose filling.
Pour 3 cups water into tamalera. Use enough of the remaining corn husks to line bottom and side of tamalera. Stand tamales, open ends up, in tamalera; cover with remaining husks. Steam 1 hour or until tamales are done, adding water to tamalera if needed. (Tamales are cooked when they pull away from husks.) Cool slightly. Serve with sour cream.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g