Chrysanthemum Sweet Potatoes

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!

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 228 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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