Wash, and scrape away the skin of the sweet potato.
Grate the sweet potato and set aside.
In a sauce pan, add the ghee and roast the almond flakes.
Remove these and set aside.
Add the sweet potato into the same sauce pan and stir fry for a minute or two.
Add the milk and slow cook the sweet potatoes with intermittenet stirring.
Once the sweet potatoes are soft, Add the cardamom and remove from heat.
Add the cardamom powder, roasted almond flakes and stir.
Cool the porridge to warm and stir in the jaggery grated.
Mix well and cool the porridge.
Refrigerate the kheer till it is time to serve.
Enjoy the kheer.