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Fresh corn, sweet potatoes and oats are combined for a healthy, high fibre version of this traditional Latin American dish. Don't discard your corn husks - you'll need them for wrapping and roasting the delicious filling.


For the filling:

2-3 large ears of corn and their husks
2 1/4 cups oats
1 teaspoon salt
5 tablespoons butter, softened
1 cup steamed sweet potatoes
1 teaspoon hot sauce
Tomatillo Sauce and Fresh Tomato Sauce, for serving

  1. Remove the husks from the corn and set them aside. Remove the corn kernels from the cobs; you should get about 2 cups.
  2. Boil the corn in salted water for 5 minutes. Place a strainer over a large bowl and strain the corn, reserving liquid. Let the corn and liquid cool. 
  3. Place the oats in a blender and blend until almost totally smooth. Then, place the ground oats in a medium pan and toast over medium heat, just until they start to turn brown, 3-5 minutes. 
  4. In a large bowl, combine the toasted oat flour and salt. Blend in the butter with your hands. Stir in the corn kernels, sweet potatoes and hot sauce. 
  5. Using a wooden spoon to incorporate as much air as possible, beat in about 2 cups of the reserved corn liquid, 1/2 cup at a time, until the dough has the consistency of a cookie dough. 
  6. Separate the corn husks. Lay them out so that each wrapper is about 6 inches wide. Put 1/3 cup of dough in the center of the husks, leaving a 1 ½ inch border all around. 
  7. Wrap the husks around the filling to enclose it, leaving a little room for the tamales to expand during cooking. Pinch the ends and tie tightly with string. 
  8. Preheat the oven to 500F. Roast the tamales for about ten minutes, until the tamales feel firm.
  9. Serve tamales immediately with your favorite salsa. Enjoy!