Maple Cream Cheese Sweet Potato Blondies

Preheat oven to 170ºC and line a baking dish with baking paper.

In a large bowl whisk together the wet ingredients for the blondies (melted butter, brown sugar, egg, vanilla and sweet potato puree). Then add in the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg and ginger). Mix thoroughly, fill into your prepared dish and bake for 15 to 20 mins then leave to cool (try not to overbake - we need the brownies gooey!)

To make the maple filling combine room temperature butter, icing sugar, maple syrup and cream cheese in a bowl and whisk. Spoon a large tablespoon of filling into a square of cling film, seal and freeze until firm.

Once firm, cut your blondie in to quarters and place one of your unwrapped frozen filling parcels in the center. Mold the blondie around the filling and rewrap in fresh cling film to chill in the freezer until firm.

Next melt white chocolate in a bowl deep enough to submerge your 'potatoes' and add oil based food colouring to achieve the desired colour (for added detail separate a small amount and make a slightly darker colour)

Dip your blondie potatoes into the chocolate fully submerging them, drizzle over the darker chocolate you made and then carefully shake off the excess. Place the blondie on baking paper to set and then place in the fridge afterwards to fully harden.