Potato Candy Ii
Delightfully nostalgic and irresistibly sweet, Potato Candy II is a no-bake treat that combines humble ingredients to create a unique confection. This old-fashioned recipe starts with a velvety mash of boiled and cooled russet potatoes, transformed with powdered sugar and a hint of vanilla into a pliable dough. The dough is then rolled out and layered with creamy peanut butter before being spiraled into a beautiful pinwheel design. Quick to prepare in just 40 minutes of active time, this candy offers a fun blend of textures and flavors, with the soft candy dough complementing the nutty richness of peanut butter. Perfect for holiday platters, homemade gifts, or just a stroll down memory lane, Potato Candy II is a surprisingly simple yet impressive dessert that’s sure to captivate anyone who tries it.
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Recipe Information
Ingredients
- 1 piece Russet potato (medium-sized, peeled)
- 6 cups Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- 1 cup Peanut butter (smooth or crunchy)
Instructions
Peel the potato and cut it into evenly sized chunks to ensure even cooking.
Place the potato chunks in a medium saucepan, fill the pan with water to cover the potatoes, and bring to a boil over medium-high heat.
Reduce heat to a simmer and cook until the potato pieces are soft and easily pierced with a fork, about 10 minutes.
Drain the cooked potato and transfer it to a mixing bowl. Mash thoroughly with a potato masher or a fork until completely smooth. Allow the mashed potato to cool to room temperature.
Add vanilla extract to the mashed potato. Slowly begin incorporating the powdered sugar, 1 cup at a time, mixing well after each addition.
Continue adding powdered sugar until the mixture forms a stiff, non-sticky dough. The dough should be pliable but firm enough to roll out without breaking.
Lightly dust a clean surface with powdered sugar and roll the dough out into a rectangular shape, approximately 1/4 inch thick.
Spread an even layer of peanut butter over the entire surface of the rolled-out dough.
Starting at one of the shorter ends of the rectangle, carefully roll the dough into a tight spiral, similar to a jelly roll.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up.
Once chilled, remove the plastic wrap and cut the roll into 1/4-inch slices. Arrange the slices on a serving platter.
Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
4551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 829.2 g | 302% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 755.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2133 mg | 45% | |
*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.
