Description
This Old Fashioned Potato Candy is a nostalgic treat combining mashed potato with powdered sugar and creamy peanut butter, rolled up into sweet, bite-sized pinwheels. With a soft, slightly sticky dough and a rich peanut butter filling, it’s a simple no-bake candy that’s perfect for holiday gifting or indulging a sweet tooth.
Ingredients
Scale
Potato Candy Dough
- 1 medium potato, peeled and sliced
- 2 tablespoons real butter
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 pounds powdered sugar (more for rolling out candy)
Filling
- 1 jar creamy peanut butter (16 ounces, may not use all)
Instructions
- Prepare the Potato: Peel and slice the potato into even pieces. Place in a small pan and cover with water. Cook over medium heat until the potato is very tender and easily pierced with a fork, about 15-20 minutes. Drain thoroughly to remove all water.
- Mash the Potato: While the potato is still warm, mash it together with 2 tablespoons of real butter, 1 teaspoon of pure vanilla extract, and a pinch of salt until smooth and free of lumps.
- Form the Candy Dough: Gradually add powdered sugar to the mashed potato mixture, mixing on low speed or stirring continuously to combine. Keep adding sugar until the mixture is thick, slightly sticky, and holds together like a dough.
- Roll Out the Dough: Generously dust your work surface with powdered sugar. Roll out the candy dough to about 1/4 inch thickness, making sure it is even to ensure consistent thickness in your candy rolls.
- Spread Peanut Butter: Spread a thin, even layer of creamy peanut butter over the entire surface of the rolled-out candy dough, leaving a small border around the edges to help seal the roll.
- Roll and Chill: Carefully roll the dough up starting from one edge to the other to form a log shape. Wrap tightly if desired, then chill the roll in the freezer for about 15 minutes to firm up.
- Slice and Serve: Once firm, slice the roll into 1/2 to 3/4 inch pieces. Keep refrigerated until serving for best texture and freshness.
Notes
- Use starchy potatoes like Russet for best texture and sweetness.
- Ensure the potato is thoroughly drained to prevent the dough from becoming too wet.
- Adjust the amount of powdered sugar depending on moisture; dough should be thick enough to roll.
- The amount of peanut butter can be adjusted based on preference.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- This recipe contains dairy and peanut products; not suitable for those with allergies.
