Chile-Spiced Sweet Potato Tamales

In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture.

Bake in a 350 oven until soft when pressed, about 1 hour.

Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.

In a 1- to 2-quart pan over low heat, melt lard.

Pour in chicken broth and stir until warm.

Add broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended. Stir in baking powder and chipotles and season with salt and pepper to taste.

Tear 3 or 4 corn husks into long, thin strips.

Lay a whole husk flat on a work surface, smooth side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of husk. Repeat until all filling is used.

In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth.

Remove tamales and let stand at least 10 minutes before serving.

NOTES: Dried corn husks are available in some well-stocked supermarkets and in Mexican markets. Before using, separate husks and discard silks; soak husks in hot water until pliable, about 20 minutes. You will need about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into strips for tying, but we suggest soaking a few extra in case some tear in the process. You can make and steam the tamales up to a day ahead; cover and chill. Reheat in steamer 15 to 20 minutes.