Step 1

Preheat oven to 180C. 

Step 2

Wrap the sweetpotatoes in foil, put on a baking sheet and cook for 45–50 minutes or until soft. 

Step 3

Once cool enough to handle, scoop out the flesh and measure 200g into a bowl. Keep the remaining sweetpotato flesh for the icing. Mash the flesh. 

Step 4

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

Step 5

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

Step 6

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

Step 7

Pour into a silicone egg-shaped mould and smooth the top.

Step 8

Bake for 15-20 minutes until just set and still a little soft in the middle. Cool the mould then remove the eggs.

Step 9

For the sweetpotato icing mix the sweetpotato mash and icing sugar in a bowl, then transfer it into a piping bag. Pour some sweetpotato icing on top of the eggs or decorate as you want.