Total Time
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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]

Sydney Mike April 22, 2008

Yummy!!!! This was great on sweet potatoes.

Queenofcamping November 27, 2007

This is a sweet butter with lots of tasty additions. We tried it on sweet potatoes and then used the rest on biscuits. Yum!!! I liked the raisins being finely minced as it made it more spreadable instead of chunky. I thought this was an unexpected use of contest ingredients and will make this one again.

Susie D August 28, 2007

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