Jazzy Pineapple Pecan Butter

"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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
10mins
Ingredients:
7
Yields:
8 sweet potatoes
Serves:
8-10
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ingredients

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directions

  • Whip butter until creamy.
  • Add whipping cream and whip until fluffy and light colored.
  • Add brown sugar and cinnamon. Beat on low speed until incorporated.
  • Fold in raisins, pineapple, and pecans.
  • 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.
  • For breads: Spoon butter into a sealable container. Store in fridge.

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Reviews

  1. 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]
     
  2. Yummy!!!! This was great on sweet potatoes.
     
  3. 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.
     
  4. Good recipe that I served on sweet poataoes one day and pancakes the next. Very versitile! But The first time I made it, it turned out okay. But the second time I whipped the cream a bit before adding to the butter, cinnamon, and sugar and that made it a better texture. I left the rasins out on the second batch just because I do not like them, but those who liked rasins liked the first batch just fine.
     
  5. Yummy but so Fattening! I served this on Zucchini bread. This is light on the tongue and very sweet with lots of flavor. I made 1/4 of the recipe and froze the rest for topping on a sweet potato. That does sound good. The texture of the cold cream added to the whipped butter became lumpy. I would suggest whipping butter with sugar and cinnamon and then whip cream separately then fold remaining ingredients in. Thanks!
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <IMG src="http://i120.photobucket.com/albums/o195/Lorrie61/holidaylinenswap07a.jpg"> I joined zaar because of the wonderful things I hear about it from my daughter Susie D. I do not cook much anymore, but love finding something new. My daughter remembers me being a wonderful cook. My granddaughter remembers eating out and thinks I can't cook at all. You all know what a chef Susie D is, but she did not learn from me. My great grandson Donal: <img src="http://i23.photobucket.com/albums/b399/susied214/Donal%20Jack/Donal3.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg"> <img src="http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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