Sweet-potato tamales

1. : cubed and drained : freshly ground black pepper this recipe is one of four stemming from interview and collaboration between holly mccord of prevention magazine and chef, bobbie flay of the mesa grill, nyc. * rinse husks; soak 2 hrs. In warm water.
2. * puree corn, onion and broth in a food processor.
3. Transfer to a bowl; cut in margarine.
4. Using your fingers, mix in cornmeal and pepper (to taste) until margarine is blended.
5. Mash in sweet potatoes.
6. * drain 16 husks; pat dry. (tear remaining husks into 1-in.
7. -wide strips for tying ends).
8. Lay 2 husks flat, tapered ends facing out and broad bases overlapping by about 3 in. place ½ c. of cornmeal mixture in center.
9. Bring long sides up, overlapping slightly; pat to close.
10. Tie ends with cornhusk strips.
11. Trim ends.
12. * steam single layers of tamales, covered tightly, on rack over boiling water for 45 min. to serve, slit tops; push ends toward middle to expose filling.
13. Top with 1 tbsp.
14. orange-honey butter, as follows: boil 1 c. orange juice; reduce to 1/3 c. remove from heat; cool.
15. Whipi in 2 tbsp.
16. honey, 1 tbsp.
17. light margarine (softened) and black pepper to taste.
18. cooks tip: refer to recipe called tamales nortenos, in book by garry howard for detailed instructions on how to work with the corn husks, etc. --[pat h.