1. Bring a large pot of water to a boil. Add dried corn husk, remove from heat and let soak for at least 1 hour.
2. In a small bowl cover dried mushrooms with boiling water and let sit for at least 30 minuets until mushrooms have doubled in size and are softened.

Sweet Potato and Black Bean Filling

1. Preheat oven to 350 degrees. In a medium bowl coat sweet potato cubes with olive oil, salt and pepper. Turn out sweet potatoes on a baking sheet. Bake for 45 minutes or until sweet potatoes are fork tender and edges are brown.
2. Drain black beans and chiles place in a large mixing bowl. Rough chop reconstituted mushrooms and add to bowl. Add remaining ingredients, baked sweet potatoes, jalapeños, cilantro, salt, pepper, liquid smoke and lime juice. Stir until well mixed. Taste and adjust seasoning.

Masa

1. Place masa harina, baking powder, garlic, paprika, cumin and cayenne in the bowl of an electric mixer fit with a whisk attachment. Mix on low until ingredients are well incorporated. Add cold butter to flour mixture and mix on low until butter is crumbled with flour mixture.
2. Place 2 cups water and no chicken base in a microwave safe bowl. Microwave for 1 minute until no chicken base is dissolved. Briefly stir.
3. With mixer on medium speed very slowly add water and chicken base mixture. Scrape down the sides of the mixing bowl. Whisk on high for an additional 10 minutes. Mixture should be thick enough to coat a spoon.

Tamale Assembly (See notes on size.)

1. Tear 1 or 2 corn husk into 24 strips to tie tamales.
2. Place 1 corn husk on working surface horizontally with the long side facing you. Spread approximately 2 tablespoons of masa mixture 2 inches wide on the third of corn husk that is closest to you leaving 1 inch on either side place 2 tablespoons of sweet potato and black bean mixture in the middle to masa. Top sweet potato and black bean mixture with 1 teaspoon cheese. Fold side closest to you over to envelope sweet potato mixture in masa. Fold in both sides like a burrito and roll closed. Tie tamale roll with a strip of corn husk in a square knot. Repeat process with remaining corn husks.
3. Fill a large pot with 2 inches of water and place a steamer basket or a bamboo steamer section in the bottom. Line the steamer with 2-3 corn husks. Place wrapped tamales standing upright on steamer. Cover pot with a damp dish cloth and cover pot with lid. Steam for 90 minutes checking half way that there is still water in the bottom. Remove tamales and serve immediately.
4. Cooked tamales will keep in the refrigerator for 4-5 days or can be frozen.