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Ingredients55 m servings 228 cals
Original recipe yields 8 servings
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
- 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.
- 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.
- Bake for 20 to 30 minutes in the preheated oven, until hot and fragrant.
Per Serving: 228 calories; 4.6 g fat; 45.2 g carbohydrates; 3.5 g protein; 11 mg cholesterol; 92 mg sodium. Full nutrition
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