Grandma’s Potato Candy (also called peanut butter pinwheels) is a classic recipe that only requires a small amount of ingredients. A cherished treat!
If you have never tried Grandma’s Potato Candy Recipe, you are absolutely missing out. This recipe has been passed down from generation to generation and is absolutely delicious. It uses minimal ingredients, and yes, one of them is mashed potatoes! Trust me though, you do not taste the potato at all. You taste a flavorful sweet base with a peanut butter filling. Sliced up in pinwheel form, this is a beloved treat to serve for the holidays, to gift someone, or just to have sitting out for people to munch on when they want something sweet. If you have a chance this year to make any candy recipe, you really have to make my 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!
Prep: 20min
Total: 30min
Serving Size: 1 serving
Nutrition Facts: 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, servingSize 1 serving
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
Instruction:
- 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.
- 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.
- 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.
- 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.
- Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can.
- Smear the peanut butter all over the top leaving a half-inch border.
- 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.
- Unwrap on a cutting board and cut into ¼-½ inch slices to serve.
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.
Prep: 30min
Total: 170min
Yield: 40
Serving Size: 1 pinwheel slice
Nutrition Facts: servingSize 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
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)
Instruction:
- Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
- 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.
- Stir in vanilla extract.
- 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).
- 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.
- 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.
- Starting with the longer side of your rectangle, gently but tightly roll into a log.
- Use a knife to slice into pieces about ¼-½” thick.
- Repeat steps 5-8 with remaining half of dough.
- Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.
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.
Prep: 20min
Total: 140min
Serving Size: 1 serving
Nutrition Facts: calories 117 kcal, servingSize 1 serving
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
Instruction:
- 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.
- 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.
- When ready to serve, remove waxed paper and slice it into 1/4 inch slices. Store leftovers in the refrigerator.
Maine Potato Candy
Years ago, folks in Maine ate potatoes every day and used leftovers in bread, doughnuts and even candy. This chocolate potato candy recipe captures the old-school flavors. —Barbara Allen, Chelmsford, Massachusetts
Prep: 30min
Total: 30min
Yield: 40 servings
Nutrition Facts: calories 155 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
Ingredients:
- 4 cups confectioners’ sugar
- 4 cups sweetened shredded coconut
- 3/4 cup cold mashed potatoes (without added milk and butter)
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 pound dark chocolate candy coating, coarsely chopped
Instruction:
In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2×1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.
Potato Candy -Easy Peanut Butter Pinwheels – 3 Ingredient – Depression Recipe- The Hillbilly Kitchen
FAQ
Does potato candy have to be refrigerated?
Why is it called potato candy?
Why is my potato candy runny?
If your potatoes are still warm when you add them to your mixture, there’s a good chance they’ll melt your butter and your sugar, resulting in a watery dough that you’ll have to toss out.
What is Irish potato candy made of?
