Heat the oil in a heavy-based pan, add the mashed sweet potato and cook for 3-4 minutes, sitrring occasionally.
Add the sugar, salt, cardamom and rosewater and cook for a further 4 minutes until the mixture becomes really dry and darker in colour, stirring occasionally.
Remove from the heat, then stir in the pistachios and almonds. Cool the halwa mixture slightly, then spoon it into glasses and serve warm.
Just before serving, sprinkle each dessert with toasted coconut and spoon over some yoghurt, if you like
1 tsp olive oil
2 cooked sweet potatoes, peeled and mashed
75g unrefined golden caster sugar
Pinch of salt
5 green cardamon pods, crushed
1/2 tsp rosewater
Handful of cropped pistachios
Handful of chopped flaked almonds
Toasted desiccated coconut
0% fat Greek-style yoghurt