Jazzy Pineapple Pecan Butter
photo by Rita1652
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
8 sweet potatoes
- Serves:
- 8-10
ingredients
- 1 cup butter, softened (2 sticks)
- 1 tablespoon whipping cream
- 1⁄2 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄2 cup crushed pineapple, well drained and squeezed dry
- 1⁄4 cup pecans, diced
- 2 tablespoons golden raisins, minced
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
-
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.
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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.
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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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