Peel the skin and grate the sweet potato.

Add 2 cups of water to palm jaggery and boil till it gets dissolved completely. Strain and keep aside.

Add warm water to grated coconut and grind in mixie. Strain coconut milk using a strainer, measure 2 cups of coconut milk and keep aside.

In a wide pan, add 30 ml of coconut oil and fry the grated sweet potato till soft and cooked.

Add the strained palm jaggery water to it and cook for few minutes.

Add crushed cardamom to the mixture.

Pour the coconut milk to the mixture and mix well till it gets blended well and switch off the stove immediately.

In a separate pan, fry cashews and raisins in 2 tsp coconut oil and add to the payasam.