Preheat oven to 400F. Roast the sweet potatoes until fully cooked & very soft – approximately 45 minutes or longer depending on the size. Cool to room temperature.
In a small mixing bowl, combine the sliced dried figs, vinegar, salt & pepper, and minced ginger. Lightly toss. Allow the figs to marinate for approximately 10 to 15 minutes.
In a skillet over set on medium high, heat the banana leave pieces just until they become flexible.
Lay the banana leaves on a work surface.
Slice the sweet potatoes in half lengthwise. (If using smaller sweet potatoes, split the sweet potatoes open & press lightly to flatten.) Place a piece of sweet potato on each banana leaf.
Distribute the fig mixture over the sweet potatoes.
Distribute the cashews over the sweet potatoes.
Place a piece of butter on top of each sweet potato. Fold up the banana leaf to enclose the sweet potato. Tie with a piece of string to secure.
Place the sweet potato packages in a broad skillet in a single layer. Add just enough water to cover the bottom of the skillet – approximately 1/8 inch deep.
Cover the skillet with a lid or with aluminum foil. Heat the skillet to gently steam the sweet potato packages – approximately 15 to 20 minutes.
Remove the packages from the skillet. Cut the string and unfold on dinner plates keeping the sweet potato and any juices in the center of the banana leaf.
Sprinkle the minced Serrano chile (optional) and the crème fraiche & crumbled cheese over the sweet potato. Garnish with a wedge of fresh lime.
Recipe Notes
Substitutions: dried corn husks soaked in water until flexible or parchment paper.
Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
Place a soaked corn husk on a flat surface.
Place 3 tablespoons of the masa mixture in the center of the corn husk.
Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
Add 1 tablespoon of sautéed vegetables to the well.
Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
Tie with a thin strip torn from an extra soaked husk.
Repeat to make 40 tamales in all.
In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
Remove the skin and cut the onion into small pieces. Add to bowl.
Cut the celery into small pieces. Add to bowl.
Peel and cut the potato into small pieces and place in a separate bowl.
Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
Place a stockpot over medium heat; add 2 tablespoons olive oil.
Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
Add the potato and broccoli stem. Cook for 5 minutes.
Add the broccoli florets. Cook for 5 minutes
Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
Remove from heat. Puree with an immersion blender, blender or food processor.
Stir in yogurt and Parmesan cheese.
Season to taste with salt and pepper.
Using the peeler, make long ribbons of purple carrots.
Serve
Ladle soup into individual bowls.
Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
