Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6 and butter and line a square 20cm brownie tin.
Wrap the sweet potatoes in foil, put on a baking sheet and roast for 35-45 minutes or until soft.
Once cool enough to handle, scoop out the flesh and measure 200g into a bowl.
In a pan, melt the butter and chopped chocolate over a low heat, stirring regularly.
Add the light soft brown sugar to the sweet potato, beat until smooth and stir through the melted chocolate and butter.
Slowly mix in the beaten egg, then the vanilla extract. Sift in the flour, cocoa powder and ground ginger and mix well.
Fold in the chocolate chips, pour into the brownie tin and smooth the top.
Bake in the oven for 20-25 minutes until just set and still a little soft in the middle. Cool in the tin then remove and cut into pieces.