Chrysanthemum Sweet Potatoes

Allison S.F. 0

"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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55 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 freez...