Wash and clean sweet potatoes.
In a 3 litre pressure cooker add 2 cups of water and place a stand. Above to it place a vessel with sweet potato in it.
Pressure cook for 5 minutes with weight on the lid.
After it cools down peel the skin and cit into slices.
In a blender jar add cooked sweet potatoes, coconut milk, pinch of salt and water. Blend then together to a smooth batter
Pour the batter into oil greased or parchment paper lined tray.
In a steamer place the tray and steam for 10 minutes.
Remove the tray from the steamer and allow it cool down. After 30 minutes cut into squares.
Spread grated coconut on a plate and keep aside.
In a sauce pan add palm jaggery, 1/4 cup water and heat
After jaggery dissolves strain for impurities.
Bring the jaggery water to boil and keep flame on medium till it reaches string consistency.
Dip a sqaure into the jaggery syrup with a spoon. Coat the squares uniformly with the syrup.
Remove and roll with the grated coconut so that the coconut clings to the syrup and place it on a plate.
Repeat the above procedure with the remaining squares. .
Place on a serving plate and serve.