Soak the grated sweet potatoes in sufficient water for half an hour changing the water once. Drain and pat dry thoroughly on a towel. Heat sufficient oil in kadai.
Drop handful of sweet potatoes in hot oil and deep-fry till golden brown and crisp. Drain onto an absorbent paper. Fry remaining sweet potatoes in same way. Set aside to cool.
In the same oil deep-fry one after the other cashewnuts, almonds, green chillies and drain onto an absorbent paper. Set aside to cool. Combine all the fried ingredients in a bowl.
Add raisins, dates, amchur, garam masala powder, powdered sugar, salt and mix well. When completely cooled, store in an airtight container.