Keep all the ingredients ready. Rinse the sweet potato well and peel the skin off. Cut them into cubes, pressure cook it for a whistle with a cup of water for 2-3 whistles in medium flame. Open the cooker once pressure released.
Soak dates and almonds for 10 minutes in warm water and peel the skin of almonds. Set aside. Mash the pressure cooked sweet potatoes well with a fork and keep it ready.
In a mixer grind soaked dates & peeled badams together to a slightly coarse paste by adding little water. Set aside.
In a saucepan, take required amount of milk and add mashed sweet potatoes. Also add crushed cardamom and mix well. Then add dates almonds paste too. Now cook everything in a low flame for 10 to 12 minutes or until the kheer becomes thick. Stir it occasionally while cooking in order to prevent the bottom from burning.
In the meantime, ghee fry the cashews&raisins and keep it ready. Once everything comes together and when the kheer consistency is reached, add ghee fried cashews & raisins. Mix well and switch off the flame once done.