NGREDIENTS

* 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

DIRECTIONS

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.

INGREDIENTS

* 1 pound sweet potatoes, peeled
* 1/2 cup all-purpose flour
* 1 teaspoon baking powder
* 2 teaspoons white sugar
* 1 teaspoon brown sugar
* 2 teaspoons curry powder
* 1 teaspoon ground cumin
* 2 eggs, beaten
* 1/2 cup vegetable oil for frying
* 1/2 cup milk

DIRECTIONS

1. Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
2. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

INGREDIENTS

* 1 cup canned sweet potato puree
* 3 egg yolks
* 1 cup milk
* 1 1/2 cups cake flour
* 1 tablespoon baking powder
* 1 tablespoon white sugar
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/4 cup chopped pecans
* 3 egg whites
* 3 tablespoons butter, melted
* 2 tablespoons pecans, chopped

DIRECTIONS

1. Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
2. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
3. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
4. Cook in a hot waffle iron. Garnish with more chopped pecans.