Roast Sweet Potato at 350 for 1 hour or until soft and cool completely.
Peel and puree with syrup, pepper, cayenne, and salt. Set aside for later use.
Corn Husks, as needed
1 ¾ cup Masa Harina
1 ¼ cup Very Hot Water
½ cup Shortening
¼ cup Cold Water
1 Tbsp. Kosher Salt
1 tsp. Baking Powder
¾ cup Sweet Potato Puree
Soak cornhusks in warm water for at least 20 minutes.
Mix masa and hot water until a dough forms.
Cool for about 15 minutes on the counter.
Add in shortening and incorporate thoroughly.
Dissolve salt and baking powder in the cold water and mix with the masa.
Mix in sweet potato puree.
Begin building the tamales with the masa and additional sweet potato puree as the filling.
Steam for 30 minutes and enjoy or refrigerate for up to 3 days.