Wash and clean the root. Peel the skin and slice them roughly. Add ghee to a pan and heat. Roast the potatoes for 3-5 minutes till they look lightly golden.
Add milk with it's cream and cook by mixing in intervals.
The milk will start to reduce and also sweet potatoes will soften.
Add brown sugar or jaggery, let it melt completely. Mostly people remove the payasam from heat, after reaching this consistency.
But I like it reduced till it looks like a halwa. You can add cardamom powder, but it's optional. Sweet potatoes has it's own earthy flavor, so no extra flavoring is required.
Serve warm after any meal.
