Chipotle Chicken & Sweet Potato Tamale Pie

For the base:
1. Preheat the oven to 350 F. Put 6 cups of water into a saucepan and bring it to a boil then keep it hot.

2. Put the lard into a large bowl then beat it with a hand mixer or the paddle attachment of an electric mixer until fluffy (60-90 seconds). Add in in the masa harina, chili powder, cumin, baking powder and Goya seasoning or salt. Beat until all ingredients are well incorporated and there are no lumps. Slowly mix in the chicken broth or water a little at a time until the mixture resembles the consistency of cake icing. Beat for another 6 minutes, then set aside for 15 minutes to let the ingredients moisten and rise.

For the filling:
1. Combine 2 tablespoons of the enchilada sauce, the shredded chicken, sweet potato, chipotle peppers, Goya (or salt) and cumin in a large bowl and toss to combine. Set aside.

For the assembly:
1. Scoop the tamale dough into a 9×9 baking dish and smooth with a spatula. Spread 3 tablespoons of enchilada sauce over the top of the dough.

2. Arrange the filling mixture evenly over the top of the sauce.
Cover the dish with foil, then place on top of a rimmed baking sheet or other large oven-proof dish with tall sides (such as a roasting pan) and place the pans in the oven. Once in the oven, pour the very hot water into the rimmed baking sheet so the tamale pie bakes in a bath of about two inches of water.

3. Bake for 45 minutes, then remove the foil and top with the remaining enchilada sauce and shredded cheese. Bake for another 10-15 minutes, or until the tamale base is set and the sweet potatoes are cooked through.

4. Serve topped with chopped cilantro and scallions.