Step 1

Preheat the oven to 180°C and grease a 20 cm square brownie tin with butter. Line with baking paper.

Step 2

Wrap the sweetpotatoes in foil, place on a baking tray, and bake for 35 to 45 minutes until soft. Cool slightly, then scoop out and weigh 200 g of the flesh. Mash until smooth.

Step 3

Melt the butter and milk chocolate together in a saucepan over low heat, stirring until fully melted.

Step 4

Add the brown sugar to the mashed sweetpotato and mix until smooth. Stir in the melted chocolate mixture.

Step 5

Beat in the eggs one at a time, then add the vanilla extract.

Step 6

Sift in the flour, cocoa powder and ground ginger. Mix gently until the dry ingredients are incorporated, then fold in the chocolate chips.

Step 7

Pour into the prepared tin, smooth the surface and bake for 20 to 25 minutes until just set. Leave to cool in the tin.

Step 8

Crumble the cooled brownie into a bowl, add the cream cheese and mix until a sticky dough forms.

Step 9

Shape into 8 cone-like pieces.

Step 10

Press Coco Pops Chocos around each cone to create a pinecone texture, then dust with icing sugar before serving.