In a pot of boiling water, add the sweet potatoes and cook until tender, about 20 minutes.
While the potatoes are cooking, start the shrimp. Grind the Almond Joy pieces in a food processor
until finely chopped. In a bowl, add half of the candy, the breadcrumbs, coconut
, and a pinch of salt and pepper. Pat the shrimp dry, dip in the egg and then in the coconut mixture. Set aside.
For the compound butter
, mix the rest of the candy
with the softened butter, almonds and sprinkle with salt and pepper.
the sweet potatoes and mash
with the smoked paprika
, cinnamon, cayenne and heavy cream. Season with salt and pepper. Hold warm over low heat.
until golden brown, 3 to 4 minutes.
To serve, place a spoonful of the sweet potato mash on a plate, top with 3 pieces of the shrimp and serve the Almond Joy butter on the side.