Jazzy Pineapple Pecan Butter |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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:
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:
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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