Did you know potatoes can turn into candy? Wild, right? But trust me, potato candy is an incredibly delicious, old-school Appalachian treat. It’s been around for years.
It’s sweet and creamy, with a perfect swirl of peanut butter that makes each piece irresistible.
This simple four-ingredient recipe has been passed down in my family for decades.
Every time I make it, I’m filled with nostalgia and love. Hopefully, it’ll do the same for you!
Why You’ll Love This Potato Candy
Smooth & Creamy Texture: The combo of mashed potato and sugar makes a surprisingly smooth, melt-in-your-mouth texture. The peanut butter makes it extra creamy. Together, they provide a delightful mouthfeel.
Unique Nostalgic Treat: Potato candy is a vintage recipe with roots in Depression-era cooking. Today, it offers a fun way to connect with culinary history. (And surprise guests with its unexpected main ingredient!)
Taste Sensation: This candy delivers a perfect balance of sweetness from the sugar and savory nuttiness from the peanut butter. It’s a harmonious blend of flavors.
Ingredients
- Russet Potato: This starchy potato variety is the best option. It provides a smooth, sturdy base for the candy when mashed.
- Powdered Sugar: It dissolves to create the candy’s silky-smooth texture. It also gives the candy its sweet taste.
- Vanilla Extract: For depth, warmth, and an enhanced overall sweetness.
- Creamy Peanut Butter: For the rich, nutty filling to contrast all the sweetness. Use smooth peanut butter for ease of spreading and rolling.
- Unsalted Butter: My family’s traditional recipe doesn’t include butter. However, adding a little will make the candy richer and smoother. Use or skip this ingredient as desired.
How to Make Potato Candy
The steps for this recipe are almost as short as the ingredients list!
1. Prepare the potato. Peel and boil it until it’s fork-tender, then drain and mash it thoroughly. Set aside to cool completely.
2. Make the dough. Combine the cooled mashed potato and butter (if using). Add the vanilla and the powdered sugar 1 cup at a time. Mix well after each cup. Continue until the dough is firm and no longer sticky.
3. Roll. Dust a clean work surface and rolling pin with powdered sugar. Roll the dough into a 1/4-inch-thick rectangle.
4. Add the peanut butter. Spread an even layer of peanut butter over the dough, leaving 1/2 inch of space around the edges.
5. Roll and shape. Roll the dough carefully into a tight log, starting with the longer edge. Wrap the log in plastic wrap or parchment paper and refrigerate for at least 1 hour.
6. Slice and serve. Slice the chilled log into 1/2- or 1/4-inch-thick pieces of candy. Enjoy!
Tips for the Best Potato Candy
This recipe is just about as simple as it gets. But I have a few tips to help it move even more smoothly.
- Give it ample chill time. The mashed potato should be at room temperature before mixing. Otherwise, the heat can melt the sugar, resulting in watery dough.
- Remove all lumps. Lumpy potatoes will yield a lumpy, non-creamy candy. Mash the potato thoroughly with a hand mixer or potato masher until all the lumps are gone.
- Go easy on the sugar. Incorporate the sugar a single cup at a time. Mix each cup in well before adding the next. Doing so helps prevent lumps and helps you better control the dough’s consistency.
- Work quickly! If the dough is exposed to air for too long, it will dry out. Roll and assemble promptly to maintain pliability.
- Roll tightly! When rolling the dough into a log, do so tightly and evenly. This will help avoid gaps and uneven slices later.
- Try variations for creativity. Swap the peanut butter with Nutella, your favorite nut butter, or even cookie butter. For a festive twist, add spices like cinnamon or nutmeg. A few drops of food coloring will brighten the pieces up, as well.
How to Store
Here’s how to keep your leftover potato candy fresh.
To Store: Store the candy in an air-tight container in the fridge for a week to 10 days. Separate layers with parchment paper to prevent sticking.
To Freeze: Arrange the candies in a freezer-safe container with layers separated by parchment paper. Freeze for 1 to 3 months. Thaw in the fridge overnight before serving.
Potato Candy
30
servings25
minutes20
minutes170
kcalWhip up this potato candy for a nostalgic treat! Made with potatoes, sugar, and peanut butter, it’s an old-fashioned classic.
Ingredients
1 small Russet potato, peeled and boiled
1-2 tablespoons unsalted butter, softened (optional)
1 teaspoon vanilla extract
6-8 cups powdered sugar (as needed)
1 cup creamy peanut butter
Instructions
- Peel and boil the potato until fork-tender. Drain and mash thoroughly, ensuring there are no lumps. Let the mashed potato cool completely to room temperature.
- In a large mixing bowl, combine the cooled mashed potato and softened butter (if using). Add vanilla extract. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. (Note: The mixture will start out runny but will firm up as more sugar is added.) Continue adding powdered sugar until the dough forms a firm, non-sticky consistency.
- Lightly dust the work surface and rolling pin with powdered sugar to prevent sticking. Roll the dough into a rectangle approximately 1/4 inch thick.
- Spread an even layer of peanut butter over the rolled-out dough. Leave about 1/2 inch of space around the edges.
- Starting at one of the longer edges, carefully roll the dough into a tight log, jelly-roll style. Wrap the log in parchment paper or plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
- Once chilled, slice the log into 1/2- or 1/4-inch thick pieces. Serve and enjoy!
Notes
- Cool the potato fully to room temperature before mixing it with other ingredients.
- Try to make the mixture as lump-free as possible for a smooth mouthfeel.
- Add the sugar slowly and as needed.
- Work quickly to prevent drying out the dough.
