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Chrysanthemum Sweet Potatoes

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Allison S.F.

Allison S.F.

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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.
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Reviews

Arlene Castillo
0

Arlene Castillo

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.

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