Preheat oven to 425°F.

Using a fork prick sweet potatoes in several places. Place on a cookie sheet covered in aluminum foil and roast until soft, about and hour and 15 minutes depending upon their size. Start checking them at an hour. Once cool enough to handle, peel and place in a medium sized bowl. Mash with a fork. Add olive oil and flaky sea salt and stir. (Can be made two days in advance – store covered in the refrigerator and reheat in microwave for 2 to 3 minutes before serving.)

In a small bowl, stir together butter, honey, chipotle peppers and adobo sauce until smooth.

In a large cast-iron skillet, melt chipotle butter. Season shrimp with fine sea salt and pepper. Add shrimp to the skillet and cook over moderately high heat until opaque, turning once, about 4 minutes. Transfer to a plate.

In the same skillet, add spinach to the remaining chipotle butter and cook, tossing with tongs, until the greens are wilted, 1 to 2 minutes.

Divide sweet potatoes between two plates and top each with half of the shrimp and greens. Add any remaining sauce. Serve immediately.