Instructions: This recipe is one of four stemming from interview and collaboration between Holly McCord of Prevention magazine and chef, Bobbie Flay of the

* Rinse husks; soak 2 hrs. in warm water.

* Puree corn, onion and broth in a food processor. Transfer to a bowl; cut in margarine. Using your fingers, mix in cornmeal and pepper (to taste)

until margarine is blended. Mash in sweet potatoes.

* Drain 16 husks; pat dry. (Tear remaining husks into 1-in.-wide strips for tying ends.) Lay 2 husks flat, tapered ends facing out and broad bases overlapping by about 3 in. Place 1/2 C. of cornmeal mixture in center.

Bring long sides up, overlapping slightly; pat to close. Tie ends with cornhusk strips. Trim ends.

* 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. Top with 1 tbsp. orange-honey butter, as follows:

Boil 1 c. orange juice; reduce to 1/3 c. Remove from heat; cool. Whip in 2 Tbsp. honey, 1 tbsp. light margarine (softened) and black pepper to taste.

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.

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