WATCH THE VIDEO!
Dorothy of Shockingly Delicious introduced me to her Potato Peanut Butter Pinwheels earlier this year at an FBLA meeting. I knew two things immediately: One, I was going to do a video about Potato Candy and two, my mind was officially blown.
In case you haven’t noticed, I sing potato praises all the time. But candy? From potatoes? I couldn’t believe it.
Acknowledging my shock, Dorothy explained that Potato Candy is actually a Depression Era recipe. A candy born from lean times before Fun Size Variety Packs. A few clicks on the internet later, I discovered this beloved confection has been handed down from one generation to another in several cultures.
Potato Candy is a nostalgic nod to simpler times that will put a smile on your face and a spring in your step. Of course, that could also be the sugar…
Ingredients for Potato Candy:
1/3 cup mashed Idaho Russet Potato
1-2 TBSP half and half, cream or milk
1 teaspoon vanilla extract
Dash salt
4-6 cups sifted powdered sugar
4-6 TBSP peanut butter
NOTES:
Makes 40-50 pieces of candy. Store in an airtight container up to 5 days. Use other spreads like hazelnut or chocolate to suit your taste. Like all doughs, there is a level of “feel” to this recipe. The moisture level of your potato will dictate how much powdered sugar you will need. If your dough begins to harden before you have rolled it out, wet your hands with a small amount of water and knead the dough back to proper consistency.
Directions for Potato Candy:
Prepare the Idaho Potato:
1) Peel an Idaho Potato and slice it in half.
2) Place the potato in a pot of water and bring to a boil. Cover, reduce the heat to low, and simmer until tender, about 15 minutes.
3) Remove the cooked potato from the water and mash until smooth. Allow to cool.
Prepare the Potato Candy Dough:
1) In an electric mixer combine mashed potato, half and half, vanilla and salt.
2) Mix on low-speed, adding sifted powdered sugar a little at a time until a soft, pearly dough forms.
3) Divide dough into 4 pieces and keep covered at room temperature.
Make the Potato Candy:
1) Place a piece of plastic wrap on a wooden board. Dust with powdered sugar.
2) Press out a piece of the dough onto the sugared plastic.
3) Use a rolling pin and powdered sugar as needed, to roll out a thin (1/8″-1/4″), even disk of dough.
4) Use a knife to cut the disk into a rectangle.
5) Spread a thin layer of peanut butter on the rectangle.
6) Carefully roll up, like a sushi-roll.
7) Roll and seal in plastic wrap. For more tips, watch the video!
8) Place rolls in the freezer for one hour.
9) Unwrap rolls and slice into pieces.
10) Decorate, share and enjoy.
Never miss an instructional cooking video! SUBSCRIBE to my channel on YouTube.
Wow! My mind is completely blown!! What an awesome recipe and I loved your comment about sugar…LOL
Betty girl,
Thanks for making my Potato Pinwheels famous! Your video rocks!
One more thing…you know how in the video you are spreading the peanut butter with a knife? You can make that task even easier by using a small offset spatula to do the spreading. I use mine daily, and couldn’t live without it. Santa needs to bring you one in your stocking. Tell him they’re cheap!
Haha! Thanks, Julie!! I’d really feel like a handful of Potato Candy right after a big serving of Totchos ;)
Thank you for the awesome recipe (and history lesson) Dorothy! You know… I do have an offset spatula :) But the butter knife is THE tool of the averagebetty. If I can use a butter knife or an empty jar, I’m all in!
Happy Holidays y’all!! xoxo
I once had an Italian-American co-worker who would bring us chocolate-enrobed Easter eggs which she said were made from potatoes. Would you be so kind as to play with this idea and give us a coconut Easter egg recipe as we get close to that season Betty?
I would be delighted, Teri. Interestingly, Dorothy from Shockingly Delicious (link at top of page) has a coconut variation on her Peanut Butter Potato Pinwheels Recipe. I bet that could be the same thing!
Thanks a lot for that recipe.
It sounds really delicios and I will surely try it.
For everybody not from the states.
What kind of potatoe are Idaho Russet ones?
Are they cooked more firm or more soft? (I don’t know the correct term in english. We use the firm ones for fried and the soft ones for mashed potatoes.)
Hi Jan,
Thank you! My pleasure!
Idaho Russets are Russets from the state of Idaho: http://www.idahopotato.com/
Burbank Russets are classic “brown” potatoes that have the highest starch content. They are great both fried and mashed. Or baked, boiled or as Gnocchi.
Hope this helps!
i cant i cant do it! :(
There is a variation on this candy too. My mom used to make this all the time, my dad’s favorite, but she did not use the potato. It is a smaller roll and more fragile, but yummy and rich. Mom only used the powdered sugar and milk and peanut butter. I want to make a thicker candy so I am going to try it with the potato this year.
My mom, sister and I used to make the potato easter eggs every year in variations of maple flavors, nuts and other flavors desired..couldn’t find my recipe from years ago, and just wanted to thank you. Lady friend who is 92 years will enjoy this!!!
My Granny made this for us when we were kids as did my Mom. We loved this treat at Christmas time. My Mom always said it was poor people’s candy. It was delis !!! And a very unusual gift to give.
I hope you get this and can answer for me, I know you posted a long time ago. I am just wondering can these be stored at room temp. if so for how long?