Sweet Tamales with Yams and Pecans
Indulge in the warm, comforting flavors of fall with these Sweet Tamales with Yams and Pecans! This delightful twist on traditional tamales combines fluffy masa dough sweetened with powdered sugar and cinnamon, filled with a luscious mixture of mashed yams, brown sugar, and chopped pecans. Each tamale is wrapped in softened corn husks and steamed to perfection, resulting in a tender, melt-in-your-mouth treat. Perfectly balanced between earthy sweetness and nutty richness, these tamales are an irresistible dessert or snack. Serve them warm with a drizzle of honey or a dusting of powdered sugar to elevate their natural sweetness. Whether you’re celebrating a special occasion or adding flair to your holiday table, these sweet tamales are guaranteed to impress! Keywords: sweet tamales, yams, pecans, dessert tamales, fall recipes, holiday desserts.
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Recipe Information
Ingredients
- 20 pieces Corn husks
- 3 cups Masa harina
- 1 cup Powdered sugar
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Vegetable shortening
- 2.5 cups Warm water or vegetable broth
- 2 cups Cooked yams (mashed)
- 0.5 cup Brown sugar
- 0.75 cup Chopped pecans
- 1 teaspoon Vanilla extract
Instructions
Place the corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes to become pliable.
In a large mixing bowl, combine the masa harina, powdered sugar, baking powder, ground cinnamon, and salt. Stir until well mixed.
In a separate bowl, beat the vegetable shortening with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
Gradually add the masa mixture to the shortening, alternating with warm water or vegetable broth, until the dough is soft but holds its shape (similar to the consistency of peanut butter).
In another bowl, mix the mashed yams, brown sugar, chopped pecans, and vanilla extract until fully combined to create the filling.
Shake excess water from the soaked corn husks. Spread about 2 tablespoons of masa dough onto the center of each husk, forming a rectangle, leaving a border around the edges.
Place 1 tablespoon of the yam and pecan filling in the center of the masa dough.
Fold the sides of the corn husk over the filling, then fold up the bottom edge. Tie with a strip of husk or kitchen twine if needed to hold the tamale together.
Fill a large pot or tamale steamer with a few inches of water. Place a steamer rack or heatproof plate inside to hold the tamales above the water level.
Stand the tamales upright in the pot with the open ends facing up. Cover the pot with a lid and steam the tamales over medium heat for 90 minutes, checking occasionally to ensure there is enough water in the pot.
Once the masa is firm and pulls away from the husk easily, the tamales are done. Remove them from the steamer and let them cool slightly before serving.
Serve warm as-is or with a drizzle of honey or a sprinkle of powdered sugar for extra sweetness.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.3 g | 314% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 410.9 g | 149% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 195.5 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3872 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
