Sweet Potato Jalepeno Poppers

1 large sweet potato, baked, cooled, peeled and mashed
3 ounces cream cheese, cold and cut into 1/4 inch chunks
1-2 jalepeno peppers, seeded and cut into 1/4 inch pieces
1 cup panko breadcrumbs
1/4 cup sweetened shredded coconut
1 egg, lighly beaten with 1 tablespoon cold water
1/2 teaspoon kosher salt
4 cups peanut or vegetable oil

Heat the oil in a medium saucepan. Line a plate with a few paper towels and set aside.
In a shallow bowl mix together the panko bread crumbs, coconut and salt. Using about 2 tablespoons of sweet potato roll it into a ball, take a chunk of cream cheese and one piece of jalepeno and stuff them in the middle of the sweet potato ball.  Dip the ball into the egg then coat in the breadcrumb mixture. Repeat until you run out of sweet potato. When oil is hot enough (test it by putting a small piece of bread in. If it sizzles, the oil is ready) using a slotted spoon gently lower 3 poppers at a time into the oil and cook until golden brown. Remove and place on the paper towel lined plate. Repeat until all poppers are cooked. Serve warm.