Ingredients for Jazzy Pineapple Pecan Butter
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup heavy whipping cream
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Crushed Pineapple
- 1/2 cup chopped pecans
- Golden Raisins
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How to Make Jazzy Pineapple Pecan Butter
- In a mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter until light and fluffy.
- Add 1/4 cup heavy whipping cream and beat until the mixture is light and fluffy.
- Stir in 1/2 cup packed light brown sugar and 1 teaspoon ground cinnamon.
- Beat on low speed until just combined.
- Gently fold in 1/2 cup raisins, 1 cup chopped pineapple (fresh or canned, drained), and 1/2 cup chopped pecans.
- **For Sweet Potatoes:** Use a melon baller or small spoon to scoop out small portions of sweet potato.
- Place the sweet potato balls on a wax paper-lined baking sheet and freeze until solid.
- Transfer frozen sweet potato balls to a zip-top bag for storage in the freezer.
- Top each sweet potato with a spoonful of Jazzy Pineapple Pecan Butter at serving time.
- **For Breads:** Spoon the butter into an airtight container and refrigerate.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
68g
Fat
76g
Carbs
6g
