Black Bean and Sweet Potato Tamales with Avocado Crema (Vegan)

**Prepare the Sweet Potato:** Preheat oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, chili powder, cumin, and smoked paprika. Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.

**Make the Filling:** Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add the roasted sweet potato, black beans, and corn to the skillet. Stir to combine and cook for 5 minutes, allowing the flavors to meld. Season with salt to taste. Remove from heat and let cool slightly.

**Prepare the Masa Dough:** In a large bowl, beat the softened vegan shortening or coconut oil until light and fluffy. Gradually add the masa harina, alternating with warm vegetable broth, mixing well after each addition. The dough should be similar to thick cake batter. Add baking powder and salt, and mix until well combined. The dough should be light and fluffy. To test if the masa is ready, drop a small ball of masa into a glass of cold water. If it floats, it’s ready; if it sinks, continue beating for another minute and test again.

**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread a thin layer of masa dough (about 2-3 tablespoons) onto the corn husk, leaving about 1 inch of space at the top and bottom. Place about 2-3 tablespoons of the black bean and sweet potato filling in the center of the masa. Fold one side of the corn husk over the filling, then fold the other side over to create a sealed package. Fold up the bottom of the husk to seal the tamale. Use extra strips of corn husk to tie the tamales if desired.

**Steam the Tamales:** Arrange the tamales upright in a steamer basket set over a pot of boiling water. Make sure the water doesn't touch the tamales. Cover the pot and steam for 60-75 minutes, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.

**Make the Avocado Crema:** While the tamales are steaming, prepare the avocado crema. In a food processor or blender, combine the avocado, lime juice, cilantro, water (start with 2 tablespoons and add more as needed to reach desired consistency), and salt. Blend until smooth and creamy.

**Serve:** Carefully remove the tamales from the steamer. Let them cool slightly before unwrapping. Serve warm, topped with the avocado crema.