BEAT 2/3 cup lard in large bowl until creamy. Combine flour, corn meal, sugar, cinnamon and salt in medium bowl. Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition. Melt remaining lard; gradually stir into masa mixture, mixing until consistency

"Serve these sweet tamales at the end of a Mexican-themed feast."

SWEET-POTATO TAMALES Yield: 8 Servings 20 dried corn husks 1 1/2 c corn kernels 1 md onion 1 c defatted chicken broth 1 1/2 TB margarine 1 1/4 c yellow cornmeal 2 md boiled sweet potatoes -- : cubed and drained : freshly ground black pepper This recipe is one of four stemming from interview and

I've made and eaten my fair share of tamales and these are the best sweet tamales I have ever eaten! This is an Emeril Lagasse recipe and has become a new family tradition. My DBF suggested that next year we only make these and skip the pork tamales! I didn't use the banana leaves but instead soaked