“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!” - by Allison S.F.
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 228 cal
- 11%
- Fat
- 4.6 g
- 7%
- Carbs
- 45.2 g
- 15%
Based on a 2,000 calorie diet
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