Potato Candy
Sweet, nostalgic, and utterly unique, Potato Candy is a delightful no-bake treat that will surprise and satisfy! This old-fashioned recipe transforms a humble russet potato into a creamy, dough-like base, sweetened with a generous dose of powdered sugar. Rolled out and layered with rich, creamy peanut butter, the dough is shaped into a pinwheel log and chilled for easy slicing. Each bite delivers a perfect balance of sweet and salty, with vanilla extract optionally adding a subtle depth of flavor. Ready in under an hour (with minimal cooking involved), this recipe is perfect for holiday celebrations, gifting, or simply embracing a vintage dessert tradition. Potato Candy is as versatile as it is irresistible—store these enticing pinwheels in the fridge for a week of indulgent snack-sized sweetness! Keywords: Potato Candy recipe, vintage dessert, no-bake sweets, peanut butter pinwheels, easy holiday treats.
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Recipe Information
Ingredients
- 1 small (about 4 ounces) Russet potato
- 6 cups Powdered sugar
- 3/4 cup Peanut butter
- 1 teaspoon Vanilla extract (optional)
Instructions
Peel the small russet potato and cut it into chunks.
Place the potato chunks in a saucepan with water, ensuring the potato is fully submerged. Bring the water to a boil over medium heat and cook the potato until fork-tender, about 10-15 minutes.
Drain the potato completely and use a fork or potato masher to mash it until smooth. Let it cool to room temperature.
In a large mixing bowl, begin adding the powdered sugar to the mashed potato, 1 cup at a time, stirring well between each addition. The mixture will start off loose and sticky but will eventually form a dough-like consistency after all 6 cups of powdered sugar are incorporated.
If desired, stir in 1 teaspoon of vanilla extract for added flavor.
Generously dust a clean countertop or pastry board with powdered sugar and roll out the potato candy dough into a rectangle about 1/4 inch thick.
Spread the peanut butter evenly over the surface of the dough, leaving a small border around the edges.
Starting from one of the longer sides, carefully roll the dough into a tight log, similar to a jelly roll.
Wrap the log in plastic wrap and refrigerate it for at least 1 hour to firm up.
Once chilled, remove the plastic wrap and slice the potato candy log into 1/2-inch thick pinwheels.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
4071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 786.1 g | 286% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 725.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1727 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
