Dessert - Potato Candy recipes

Author: Francisco Stanley  

My grandmother's recipe for Potato Candy (also sometimes called Peanut Butter Pinwheels).I recommend reading through the blog post before beginning, as it includes lots of tips. Grandma's Potato Candy (also called peanut butter pinwheels) is a classic recipe that only requires a small amount of ingredients.

GRANDMA'S POTATO CANDY

GRANDMA'S POTATO CANDY
Grandma's Potato Candy (also called peanut butter pinwheels) is a classic recipe that only requires a small amount of ingredients. A cherished treat!
Provided by: Brandie @ The Country Cook
Total time: 30 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • ½ cup cooked mashed potatoes (cooled to room temp)
  • 2 tablespoons salted butter (softened)
  • 1 teaspoon vanilla extract
  • 6-8 cups powdered sugar (plus more for dusting)
  • ⅓ cup creamy peanut butter
Nutrition:
  • Calories: 151 kcal
  • Carbohydrate: 32 g
  • Protein: 1 g
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Cholesterol: 3 mg
  • Sodium: 27 mg
  • Fiber: 1 g
  • Sugar: 30 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Place the cooled mashed potatoes into a large bowl. Add the butter and beat with an electric hand mixer until smooth. Add the vanilla and stir in until combined.
  2. Slowly add in the powdered sugar 1 cup at a time, fully mixing in the first cup before adding the next. How much you use depends on how watery your mashed potato is as well as humidity, etc.
  3. You want the consistency to be like cookie dough that you can roll out. When you put a little bit in your fingers you should be able to press and mold it together.
  4. In this step, you have to work pretty quickly because it can dry out. Layout a large piece of wax or parchment paper, dust it generously with powdered sugar. Place the potato mixture on the paper, add a generous amount of powdered sugar on top.
  5. Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can.
  6. Smear the peanut butter all over the top leaving a half-inch border.
  7. Tightly roll into a long log. Place on a piece of plastic wrap and roll the log up and tuck the ends under. Place in the refrigerator for 10 minutes to set.
  8. Unwrap on a cutting board and cut into ¼-½ inch slices to serve.
Notes: No-Bake Peanut Butter Potato Candy: Irish Recipe, Only three ingredients needed to make this easy peanut butter potato candy that will satisfy your sweet tooth.

Potato Candy - Easy Peanut Butter Pinwheels

Potato Candy AKA Peanut Butter Pinwheels – Depression Era Recipe Potato Candy AKA Peanut Duration: 30:36

Potato Candy

Potato Candy
My grandmother's recipe for Potato Candy (also sometimes called Peanut Butter Pinwheels).I recommend reading through the blog post before beginning, as it includes lots of tips.
Provided by: Sam Merritt
Total time: 170 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 40 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • ½ cup mashed potatoes* (see recipe notes for cooking instructions (105g))
  • ½ cup (1 stick) salted butter softened ((113g))
  • 6-7 cups powdered sugar (plus additional for dusting (800-910g))
  • 2 teaspoons vanilla extract
  • Creamy peanut butter (for filling)
Nutrition:
  • Serving Size: 1 pinwheel slice
  • Calories: 94 kcal
  • Carbohydrate: 19 g
  • Protein: 1 g
  • Fat: 2 g
  • Saturated Fat: 2 g
  • Trans Fat: 1 g
  • Cholesterol: 6 mg
  • Sodium: 22 mg
  • Fiber: 1 g
  • Sugar: 18 g
How to cook:
  1. Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
  2. Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
  3. Stir in vanilla extract.
  4. Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
  5. Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
  6. Once dough has been rolled into a ¼" thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
  7. Starting with the longer side of your rectangle, gently but tightly roll into a log.
  8. Use a knife to slice into pieces about ¼-½" thick.
  9. Repeat steps 5-8 with remaining half of dough.
  10. Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.
Notes: No-Bake Peanut Butter Potato Candy: Irish Recipe, This no-bake potato candy with a wonderful salty-sweet combination is an old fashioned recipe that's been passed down for generations.

Old-Fashioned Peanut Butter Potato Candy

Old-Fashioned Peanut Butter Potato Candy
An old-fashioned peanut butter potato candy recipe that doesn't even taste like potatoes! A perfect holiday treat that is a cross between a soft fudge and divinity.
Provided by: The SouthernPlate Staff
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
  • 1 small potato
  • 2 pounds confectioner's sugar (The amount will vary, a bigger potato may require more sugar to keep the dough together.)
  • peanut butter
Nutrition:
  • Calories: 117 kcal
  • Serving Size: 1 serving
How to cook:
  1. Peel and slice the potato. In a small saucepot, cover the potato slices with water and cook over medium heat until soft. Drain potato and place in mixing bowl. Beat until mashed. Add 1/2 sugar and mix well. Mix in the remaining sugar, scraping down sides as needed.
  2. Line a countertop with a sheet of waxed paper dusted with confectioner's sugar. Scrape out dough onto waxed paper and dust top with more confectioner's sugar. Roll out to a thickness of about 1/4 of an inch (don't go getting a ruler here, just eyeball it. This isn't rocket science). Spread dough with peanut butter and roll up like you are making cinnamon rolls. Once you have rolled it up into a log, roll the log up in your waxed paper and cut it in half. Place halves in a gallon zipper seal bag and store in the fridge until ready to serve.
  3. When ready to serve, remove waxed paper and slice it into 1/4 inch slices. Store leftovers in the refrigerator.
Notes: No-Bake Peanut Butter Potato Candy: Irish Recipe, No-Bake Peanut Butter Potato Candy: Irish Recipe | All that's Jas ; Produce. 1 Russet potato, small ; Condiments. 2/3 cups Peanut butter ; Baking & Spices. 6 cups

Old Fashioned Potato Candy

Old Fashioned Potato Candy
This Old Fashioned Potato Candy is a classic treat made with only 4 ingredients and doesn’t require any baking!
Provided by: Amy
Total time: 85 minutes
Prep time: 25 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 4
Ingredients:
  • 1 small russet potato (, peeled and chopped)
  • 6-7 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup nut butter (, cookie butter, or nutella)
Nutrition:
  • Carbohydrate: 33 g
  • Protein: 2 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Sodium: 1 mg
  • Fiber: 1 g
  • Sugar: 30 g
  • Calories: 165 kcal
  • Serving Size: 1 serving
How to cook:
  1. In a small pot of boiling water, cook the potato until tender. Drain and transfer to a bowl; mash until smooth and lump-free (a ricer is ideal for this!) You’ll need a 1/2 cup mashed. Allow to cool slightly, but still warm.
  2. In a extra large bowl, combine cooked potato and 2 cups of the powdered sugar until blended (at this point it will be very loose.) Stir in the vanilla.
  3. Continue to add 1 cup of the powdered sugar at a time until the mixture forms a putty-like dough. (Use a handheld electric mixer if stirring with a wooden spoon gets too difficult.) Shape into a round.
  4. Transfer the dough onto an 18x12 sheet of wax paper sprinkled with powdered sugar; sprinkle the top with a little powdered sugar. Use a rolling pin to roll into a rectangular shape, about 1/4-inch thick; trim to form straight edges.
  5. Spread an even layer of nut butter over the surface of the candy. Slowly roll the candy from one long edge to another. Wrap with the wax paper, cut in half. Place in a resealable plastic bag and chill until firm, about an hour.
  6. Slice rolled potato candy into 3/4-inch thick pieces and enjoy!
Notes: No-Bake Peanut Butter Potato Candy: Irish Recipe, Produce. 1 Russet potato, small ; Condiments. 2/3 cups Peanut butter ; Baking & Spices. 6 cups Powdered sugar.
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