Clean and wash sweet potatoes and pressure-cook for 3 to 4 whistles. Allow the steam to escape before opening.
Peel and mash the sweet potatoes and keep aside.
Heat the ghee in a non-stick pan, add the mashed sweet potatoes and sauté on a medium flame for 2 to 3 minutes.
Add the milk, ½ cup of water, sugar and cardamom powder, mix well and simmer for 1 to 2 minutes, ensuring that the mixture has little liquid remaining and not completely dry.