It’s tradition on Dia De Los Muertos to place ofrendas, or offerings, on altars so that deceased ancestors will come back and visit their families. Tamales, in both sweet and savory form, are one of the most common foods used as an ofrenda, making these dessert tamales a colorful and tasty offering for both eating and placing on the family altar.
Combine corn husks and enough water to cover in a large bowl. Soak overnight.
Bring a large pot of water to a boil, add sweet potatoes and cook for 25-30 minutes or until tender. Drain and set aside.
Separate each Oreo cookie, scrape off creamy filling and place in a separate bowl. Place cookies in a food processor and process until a small crumble texture (about 1 ½ cups of crumbled cookie). Set creamy filling aside.
Place masa in a large bowl. Add evaporated milk and mix with a hand held mixer on a slow setting. Add cookie crumbles in ½ cup increments, add charcoal in tablespoons increments, add sugar in increments as well. Continue mixing until color is evenly distributed.
In another large bowl, combine creamy filling, egg, cream cheese, brown sugar, and sweet potatoes. Mix with a whisk or electric mixer until all ingredients are completely incorporated. Repeat this step with the white sweet potato mixture.
Drain corn husks and pat dry. On a working surface, place husk with pointy side towards you. Scoop ½ cup masa mixture on husk and spread with a spoon or masa spreader, leaving a 1 ½ inch border on the sides, place 2 tablespoons sweet potato mixture on the center. Fold one side of corn husk over filling then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding. Use a piece of corn husk to tie if necessary. Repeat with remaining corn husks.
Arrange tamales upright in a steamer. Fill with hot water right below the rack and heat over medium heat. Cover top of tamales with a layer of remaining husks and a damp towel; cover with lid, bring to a boil and reduce to medium, adding water as needed. Steam for 90 minutes. Remove tamales from steaming. Let cool before serving.
Optional: to make a creamy drizzle topping, add powdered sugar to crema mexicana and drizzle on tamales.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 88 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 24.9mg||8 %|
|Sodium 133.7mg||5 %|
|Potassium 704.1mg||19 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 49.6g|
|Protein 7.8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 317
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