Potato Candy
 
Prep time
Total time
 
Like most old recipes this one does not have exact measurements but based on my testing you may want to keep the medium potato to about the size of an apple or tennis ball.
Test the dough as you go. Roll out a small piece as you add the powdered sugar. Get the texture pliable for rolling but too dry.
:
: dessert, gluten-free, vegan, candy, sweets, irish
Serves: 24 pieces
Ingredients
  • 2-3 medium potatoes
  • 1½ to 2 pounds confectioners sugar, extra for dusting
  • 1 teaspoon vanilla extract
  • 2 tablespoons smooth peanut butter
Instructions
  1. Cook potatoes, peel and mash. Cool the mashed potatoes.
  2. Starting with ½ pound of confectioners sugar at a time, combine the potatoes, sugar and vanilla in a large mixing bowl. The sugar amount will vary according to the size of potatoes. The dough should be stiff, but not too dry.
  3. Transfer the dough to a work surface dusted with confectioners sugar or a piece of waxed paper. Roll out the dough into a rectangle shape, about ½ to ¼-inch thick.
  4. Spread with peanut butter and roll as if for a jelly roll.
  5. Slice and place, cut side down, on a platter. May be eaten immediately or keep in the freezer.
  6. Phoebe’s Recipe Notes:
  7. The dough will be very sweet. Using more than 2 tablespoons of peanut butter will help cut that sweetness. I also considered using ¼ - ½ cup low-fat cream cheese to help cut the sweetness.
  8. I thought it would be fun to add processed or finely shredded coconut flakes to cut the sweetness and add a new flavor.
  9. It is easier to roll this candy into a spiral if you roll the dough out on a large piece of wax paper. Use the wax paper to help roll the candy.
  10. They were nice dipped in melted chocolate.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/potato-candy/