Maplelicious Sweet Tamales With Guajillo-Chocolate Sauce

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15 dried corn husks (2 oz, or 1/4 package)

2 cups masa harina for tamales

1/2 cup pure maple syrup

1 cup unsweetened shredded coconut

1/3 cup vegetable shortening or butter, softened

1/4 teaspoon baking powder

2 cups mashed cooked sweet potatoes [2 sweet potatoes baked in microwave or regular oven until tender then peeled and mashed]

1/4 heavy cream

1 tablespoon butter

1/2 teaspoon chipotle-flavored pepper sauce (or to taste)

1/3 cup dried sweetened cranberries


6 dried guajillo chiles (about 1.5 oz)

1 teaspoon ground cloves

1 tablespoon ground canela

1 tablespoon fresh grated orange zest

1 cup freshly squeezed orange juice

8 oz. dark chocolate

1-2 teaspoons chipotle-flavored pepper sauce

2 tablespoons pure maple syrup

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