Chrysanthemum Sweet Potatoes recipe

All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

6 medium sweet potatoes, peeled and cubed
¼ cup crushed pineapple, in juice
¼ cup honey
3 tablespoons butter, melted
½ teaspoon grated lemon zest
½ cup chrysanthemum petals

Nutrition Info

228.2 calories
carbohydrate: 45.2 g
cholesterol: 11.4 mg
fat: 4.6 g
fiber: 5.7 g
protein: 3.5 g
saturatedFat: 2.8 g
servingSize: -
sodium: 92.5 mg
sugar: 20.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.

  2. Place the sweet potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain.

  3. Mash potatoes with pineapple, honey and butter using a whisk or electric mixer until smooth and creamy. Stir in the lemon zest and chrysanthemum petals. Transfer to the prepared baking dish.

  4. Bake for 20 to 30 minutes in the preheated oven, until hot and fragrant.

Recipe Yield

8 servings

Recipe Note

I discovered edible flowers just recently and have enjoyed many recipes. These sweet potatoes are yummy with the flowers and crushed pineapple. Your guests should love this!

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