For the tamales
2 large cooked sweet potatoes, peeled and mashed
2 cups masa harina
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 cups turkey stock or chicken broth
8 corn shucks (soaked in warm water for 1 hour) or parchment paper cut into 6- to 8-inch squares
For the candied pecans
1 cup pecan halves
2 cups water
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1 1/2 cups canola oil
To prepare the tamales: In a large bowl, mix potatoes, masa harina, butter, salt and pepper until combined. Add turkey stock until it becomes a workable pastelike consistency. It shouldn't be watery. Divide mixture equally into 8 tamale shucks or parchment paper and roll up and tie ends. Place in a steamer and steam for 15 to 25 minutes, or until heated through.
To prepare the pecans: Meanwhile, boil pecans in water for 10 minutes. Drain well and mix with salt and sugar. Heat oil until 350 degrees. Deep-fry pecans until crispy, about 1 to 3 minutes. Drain on parchment paper. Serve on top of tamales.
Per serving: 335 calories (percent of calories from fat, 47), 6 grams protein, 40 grams carbohydrates, 4 grams fiber, 18 grams fat (4 grams saturated), 12 milligrams cholesterol, 691 milligrams sodium.