Sweet Potato Tamalitos

These sweet tamale squares are a great holiday recipe and are sure to become your signature dish year-round.


  • 1 (6-ounce) package

    dried corn husks

  • 4-5

    sweet potatoes

  • For Masa:
  • 1 cup

    unsalted butter, room temperature

  • 1 cup

    light brown sugar

  • 1 cup


  • 1 tablespoon

    baking soda

  • 1 teaspoon

    ground cinnamon

  • 2 teaspoons

    vanilla extract

  • 4 cups

    Harina Maseca

  • 3 cups

    warm water

  • For Filling:
  • 1 (12-ounce) jar

    HERDEZ® Red Guajillo Chile Mexican Cooking Sauce

  • 1 cup


  • 1/2 teaspoon

    ground cinnamon

  • 2 cups

    mini marshmallows

  • For Garnish:
  • 1 cup


  • Mini marshmallows

Print Recipe



  1. Cover husks with very hot water, weight down with plate to keep submerged in water 2 hours until husks are soft.

  2. Heat oven 400°F. Line baking sheet with foil. Use fork to prick each sweet potato several times all over. Place potatoes on baking sheet. Bake 45 minutes or until tender. Remove from heat and allow to cool about 30 minutes.

  3. With an electric mixer on high, beat butter, brown sugar, sugar, baking powder, cinnamon and vanilla in large mixing bowl. In separate bowl, using clean hands, mix together masa harina and water. Add prepared masa harina to bowl with butter in 3 batches while beating, with electric mixer on medium-low. Once all is incorporated, continue to beat 1 minute or until dough is light and tender.  Cover with damp cloth and set aside.

  4. In medium saucepan, combine HERDEZ® Red Guajillo Chile Mexican Cooking Sauce, honey and cinnamon to medium sauce pan. Place pan over medium-low heat, stir to combine and simmer 10 minutes. Remove from heat and allow to cool. Peel baked sweet potatoes. Place sweet potatoes in large mixing bowl. Pour honey guajillo sauce over potatoes and mash. 

  5. Separate about 45 of largest husks and pat dry with towel. Keep covered with damp cloth and set aside.

  6. Add a standing steamer to bottom of large stock or tamale pot. Fill pot with water 3 inches high, not allowing water to go higher than standing rack. Line rack with remaining corn husks, covering top of rack completely.

  7. To form tamalitos, place 2 tablespoons masa dough in upper center of husks, tapered part of husks is the bottom. With clean hands, use fingers to form 4x4-inch square of masa. Add 2 tablespoons sweet potato filling with 5 to 6 mini marshmallows in center of square. Bring up long sides of husks forming closed shell of masa around filling, fold husk in half, then in half again and then fold bottom tapered half up creating tight closed bottom leaving top open. Repeat until all tamalitos are formed. 

  8. Stack all prepared tamalitos open sides up together in pot, folded side to the back. Place damp dish towel over tamalitos. Close with tight lid. Steam over medium-low heat 1 hour 45 minutes. Turn heat off and leave covered about 20 minutes before serving.

  9. To serve, place unwrapped tamalitos on platter, drizzle with honey, top with marshmallows and enjoy!


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