Sweet Potato Tamales
Ingredients
- 2 large ears of corn, husks carefully removed and kept whole, silk discarded
- 2 cups (about 11 ounces) precooked cornmeal (See Note)
- 1 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 1 cup cooked, diced sweet potato
- 1 teaspoon hot pepper sauce
- Fresh tomato sauce, for serving
- 10 medium tomatillos, husked and cored
- 1/2 small onion, finely chopped
- 1 small garlic clove, minced
- 1/4 cup minced fresh cilantro
- Kosher salt
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