Sweet Potato Kalakand


250 g Ricotta cheese
200g sweetened condensed milk (1/2 tin)
A small sweet potato + a cup of milk
1/4 tsp nutmeg powder
Chopped Almonds / Pistachios
Peel & chop sweet potato into cubes.
Cook potato cubes in milk & then blend to a fine paste.
Take ricotta cheese with blended sweet potato in a heavy bottomed vessel.
Add  condensed milk & mix with a wooden spatule.
Stir continuously over medium heat.
When the mixture leaves the sides of the pan, remove from fire .
Add nutmeg powder  & mix well. 
Grease the palm  & roll into small marble sized balls.
Decorate with chopped pistachios  & serve your loved ones.