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Coconut Shrimp With Spiced Sweet Potato Mash And Almond Joy Butter

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Vegetable oil, for frying

2 large sweet potatoes, peeled and cubed into 1-inch pieces

1 cup Almond Joy pieces

1 cup Japanese breadcrumbs (known as panko)

1/2 cup shredded coconut

Salt and freshly ground black pepper

10 large shrimp, peeled and deveined

2 eggs, beaten

1 stick butter, softened

1/2 cup almonds, roasted and sliced

1/2 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

Pinch cayenne pepper

1/2 cup heavy cream

Fill a pot filed with several inches of vegetable oil and heat to 350 degrees F.

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