Directions:

1. Preheat air fryer to 160°c.
2. Butter and line a square 20cm brownie tin.
3. Wrap the sweet potatoes in foil, place on a baking sheet and cook in the air fryer for 35-45 minutes or until soft.
4. Once cool enough to handle, scoop out the flesh and weigh 200g before adding into a bowl and mashing.
5. In a pan over a low heat, melt the butter and chopped chocolate, stirring regularly.
6. Add the light soft brown sugar to the mashed sweet potato, beat until smooth and gently stir in the melted chocolate and butter.
7. Slowly mix in the eggs, followed by the vanilla extract, then sift in the flour, cocoa powder and ground ginger and mix well.
8. Fold in the chocolate chips, pour into the brownie tin and smooth the top.
9. Bake in the air fryer for 15-20 minutes until just set and still a little soft in the middle.
10. Cool the tin then remove and cut into pieces.

Preparation time: 30 minutes

Cooking time: 15-20 minutes