Boil the sweet potatoes first adding water as needed in a pot on the stovetop or in a pressure cooker or the Instant Pot.
Drain the water and set aside the cooked sweet potatoes to become warm. The sweet potatoes should be fork tender and softened well after cooking.

When the sweet potatoes become warm, peel and mash them with a potato masher.

In the same oil, add the mashed sweet potatoes.
Stir well and sauté for 3 to 4 mins on medium-low to medium heat.
Add sugar. Mix and sauté for 4 to 5 mins on medium-low to medium heat.
Now add cardamom powder and stir to mix.

Heat oil or ghee in a heavy kadai (wok) or pan.
First fry the cashews.
Remove when they become golden and keep aside.

Lastly add the fried cashew nuts and stir again.
Serve sweet potato halwa hot, warm or cold.

Add saffron and mix again.
Keep on stirring and cooking the halwa till the oil or ghee starts to leave the sides of halwa. This will take approx. 10 to 12 minutes on a medium-low to medium heat.