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Roast sweet potato until soft (about 1 hour at 200C).
Carefully slice open the hot sweet potato.
Add ⅔ cup chocolate to the sweet potato, squeeze potato around the chocolate, and leave for 5 minutes.
Add ⅓ cup peanut butter.
Mash the melted chocolate, sweet potato flesh, and peanut butter together and mix well.
Bake at 200C for 15-20 minutes.
Cool the mixture.
Gently spread the extra peanut butter on top.
Pour on the extra chocolate.
Chill in the fridge until set.
Stir in 1 tbsp of coconut oil or peanut butter into the topping chocolate for a fudgier texture (optional).