For the Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve.
For the BBQ Shrimp: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning and garlic; saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.
To Serve: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish with a sprig of fresh rosemary.
Recipe courtesy of Greg Sonnier, Gabrielle’s and Gamay, New Orleans, LA