Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potatoon a baking tray and pop in the oven for 30-40 minutes or until the potato is tender (insert a fork to check). Remove from the oven and allow to cool completely. Peel.
Place all the ingredients (including the sweet potato) in a blender and puree until velvety smooth.
Spoon the mixture into 4 dishes and refrigerate for at least 30 minutes before serving.
Sweet potato: To save time you can bake the sweet potato ahead and once cooled refrigerate it (unpeeled) until you are ready to make the recipe.
Cocoa or cacao: You can use either though I tend to use cacao in raw desserts as it's a little more nutritious than cocoa (you might also like this collection of 27 cacao recipes).
Cream cheese: Use either full fat or light cream cheese (and yogurt).
Serving suggestions: Serve on its own, with fresh fruit, chocolate flakes or a dollop of whipped cream. Chill for at least 30 minutes before serving.
Storing: You can make this easy chocolate dessert several hours in advance and refrigerate until you are ready to serve it. It's best to cover it to prevent drying on top - I place the cups on a baking sheet and put another baking sheet on top.