Jazzy Pineapple Pecan Butter

READY IN: 10mins
Recipe by Crazy Granny

This sweetened butter is heavenly scooped into baked sweet potatoes. It is also nicely paired with bagels, toast, or pancakes. This was an entry in RSC #10.

Top Review by Sydney Mike

REALLY GREAT SPREAD, what with the combo of pineapple, TOASTED pecans & the raisins! Had it over thick slices of heavy, whole wheat bread, & now can't wait to try them with yams! Great, great recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]

Ingredients Nutrition

Directions

  1. Whip butter until creamy.
  2. Add whipping cream and whip until fluffy and light colored.
  3. Add brown sugar and cinnamon. Beat on low speed until incorporated.
  4. Fold in raisins, pineapple, and pecans.
  5. For sweet potatoes: Use a melon baller or small portioning scoop to form small balls. Place on wax paper lined baking sheet and freeze. After freezing the balls can be stored in a zip top bag. Place ball in sweet potato at time of serving.
  6. For breads: Spoon butter into a sealable container. Store in fridge.

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