Chrysanthemum Sweet Potatoes
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"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!"
Original recipe yield: 8 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 55 Minutes
- Servings:
- 8
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INGREDIENTS:
- 6 medium sweet potatoes, peeled and cubed
- 1/4 cup crushed pineapple, in juice
- 1/4 cup honey
- 3 tablespoons butter, melted
- 1/2 teaspoon grated lemon zest
- 1/2 cup chrysanthemum petals
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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.
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