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For the base: 1.
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Preheat the oven to 350 F. Put 6 cups of water into a saucepan and bring it to a boil then keep it hot.
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2.
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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).
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Add in in the masa harina, chili powder, cumin, baking powder and Goya seasoning or salt.
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Beat until all ingredients are well incorporated and there are no lumps.
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Slowly mix in the chicken broth or water a little at a time until the mixture resembles the consistency of cake icing.
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Beat for another 6 minutes, then set aside for 15 minutes to let the ingredients moisten and rise.
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For the filling: 1.
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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.
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Set aside.
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For the assembly: 1.
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Scoop the tamale dough into a 9x9 baking dish and smooth with a spatula.
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Spread 3 tablespoons of enchilada sauce over the top of the dough.
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2.
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Arrange the filling mixture evenly over the top of the sauce.
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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.
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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.
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3.
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Bake for 45 minutes, then remove the foil and top with the remaining enchilada sauce and shredded cheese.
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Bake for another 10-15 minutes, or until the tamale base is set and the sweet potatoes are cooked through.
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4.
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Serve topped with chopped cilantro and scallions.
