Wash the potatoes scraping the mud sticking over. Cut them in to half and pressure cook for 10 to 15 minutes or till soft.

When the pressure subsides, let the sweet potato cool down to room temperature and then peel them off. Next mash them to be lump free. It was almost 2.5 cups after mashing.

Next heat a tsp of ghee in a pan and roast the cashews till they turn little brown. Transfer it to a plate. Next add jaggery and little water to the same pan. Let it cook.

When the jaggery dissolves and bubbling starts, include mashed sweet potato. Combine well.

Next add ghee and continue cooking till it forms a lump and leaves the pan. Finally throw in the roasted cashews and cardamom powder.

Sweet potato halwa is ready to serve.

The sweet potato should be pressure cooked until soft and mushy. Otherwise mashing would be difficult.

You can use substitute sugar for jaggery.

The quantity of ghee can be increased for glossy look of halwa. I have used minimum.