Step 1

Preheat the oven to 180°C.

Step 2

Butter and line a square 20 cm brownie tin.

Step 3

Wrap the sweetpotatoes in foil, place on a baking tray and cook in the oven for 35-45 minutes or until soft. Once cool enough to handle, scoop out the flesh and weigh 200 g before adding into a bowl and mashing.

Step 4

In a pan over a low heat, melt the butter and chopped chocolate, stirring regularly.

Step 5

Add the light soft brown sugar to the mashed sweetpotato, beat until smooth, and gently stir in the melted chocolate and butter.

Step 6

Slowly mix in the eggs, followed by the vanilla extract, then sift in the flour, cocoa powder and ground ginger and mix well.

Step 7

Fold in the chocolate chips, pour into the brownie tin and smooth the top.

Step 8

Bake in the oven for 20-25 minutes until just set.

Step 9

Cool the tin, then crush the brownie with a spoon. Add 200 g cream cheese to the brownie and mix, then use your hands to make 8 cones.

Step 10

Stick Coco Pops Chocos pieces around each cone, and dust with icing sugar.