1 large garnet or jewel yam, peeled and
cubed (about 1-1/4 lb.)
1/4 cup brown sugar
6 tbsp. softened butter, divided
2 cups masa (corn flour)
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups regular or reduced-sodium
chicken broth
1/2 cup chopped pecans, toasted
15 to 20 corn husks, soaked for 1 hour
in warm water
Chipotle Cream (recipe follows)

Best of 2006 Pick - Patty Mastracco, Food Editor

Prep time: 1 hour, Cook time: 1 hour 15 minutes

Place yam in a steamer basket and steam for 15 minutes or until very tender; mash with brown sugar and 2 tbsp. butter; set aside. Place masa, remaining butter, cinnamon, baking powder and salt in a medium bowl. Using an electric mixer, beat in enough broth to make a soft dough. Lightly stir in yam mixture and pecans, leaving some small chunks of yam and taking care not to overmix. Spoon about 1/2 cup of mixture in the center of each corn husk. Fold in sides, then tie the ends with small strips of corn husk. Place in a steamer basket and cook, covered, for 1 hour. Remove from heat and let stand for 10 minutes before serving with Chipotle Cream.


Chipotle Cream: Stir together 1/2 cup
sour cream and 1 tbsp. minced canned chipotle pepper in adobo sauce. Add
a little more adobo sauce to taste.

Makes 15 to 20 tamales.

Tip! For a great appetizer, make these in mini size. Spoon about 1 tbsp. of yam mixture into a smaller piece of corn husk; steam for only 30 minutes.

(based on 1 tamale): 130 calories, 2 g protein, 7 g total fat (3 g sat., 0 g trans), 17 g carbohydrate, 2 g fiber, 3 g sugar, 10 mg cholesterol, 170 mg sodium, 3 points

1 large garnet or jewel yam (about 1-1/4 lb.),1/4 cup brown sugar,6 tbsp. softened butter,2 cups masa (corn flour),2 tsp. cinnamon,2 tsp. baking powder,1/2 tsp. salt,1 1/2 cups regular or reduced-sodium chicken broth,1/2 cup toasted pecans,15 to 20 corn husks,Chipotle Cream