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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

228.2 calories; 3.5 g protein; 45.2 g carbohydrates; 11.4 mg cholesterol; 92.5 mg sodium. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2014
I have made this recipe multiple times and can never get enough of it absolutely delicious. Have never put in the chrysanthemum petals as I never have them on hand when I make this. They freeze wonderful. Always make a big batch using at least 10# sweet potatoes so have plenty to freeze. Read More