Jazzy Pineapple Pecan Butter

1. 1

   Whip butter until creamy.

2. 2

   Add whipping cream and whip until fluffy and light colored.

3. 3

   Add brown sugar and cinnamon.

4. 4

   Beat on low speed until incorporated.

5. 5

   Fold in raisins, pineapple, and pecans.

6. 6

   For sweet potatoes: Use a melon baller or small portioning scoop to form small balls.

7. 7

   Place on wax paper lined baking sheet and freeze.

8. 8

   After freezing the balls can be stored in a zip top bag.

9. 9

   Place ball in sweet potato at time of serving.

10. 10

    For breads: Spoon butter into a sealable container.

11. 11

    Store in fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.