Recipes

Blossom Sweet Potatoes

This dish packs some flower power. Sweet potatoes and pineapple get a boost from Chrysanthemum petals in this tasty and unique side dish.
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Cuisine Continental
Servings 8 servings
Calories 1607.1 kcal

Ingredients
  

  • 6 medium sweet potatoes, peeled and cubed
  • 1/4 cup(s) crushed pineapple, in juice
  • 1/4 cup(s) honey
  • 3 tablespoon(s) butter, melted
  • 1/2 teaspoon(s) grated lemon zest
  • 4 ounce(s) chrysanthemum petals

Instructions
 

  • Preheat the oven to 350 degrees.
  • 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.
  • Ready in 55 min.

Nutrition

Calories: 1607.1kcalCarbohydrates: 311.59gProtein: 85.56gFat: 35.83gSaturated Fat: 23.77gCholesterol: 91.59mgSodium: 287.15mgFiber: 33gSugar: 129.69g
Keyword Butter, Lemon, Potato, Vegetables
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