Go Back
+ servings
Potato Candy
Print Recipe
5 from 1 vote

Potato Candy

A surprisingly sweet and delicious melt in your mouth confection!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Sweets
Servings: 3 dozen


  • 1/3 cup mashed russet potato peeled, cooked & cooled
  • 1 T milk
  • 1 t pure vanilla extract
  • 1/8 t kosher salt
  • 6 to 7 cups powdered sugar plus more for rolling the dough
  • 1/3 cup creamy peanut butter


  • In a large bowl, mix the mashed potato, milk, vanilla, & salt with an electric mixer on medium speed for 2 minutes. Add 6 cups of the powdered sugar, 1 cup at a time. Add the last cup of powdered sugar, 1 tablespoon at a time. Once the mixture creates a dough, you have added enough powdered sugar. You may or may not use all of the last <g class="gr_ gr_71 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="71" data-gr-id="71">cup</g> of powdered sugar.
  • Form the dough into a ball & dust with powdered sugar. Lay the ball of dough on a large piece of parchment paper. Roll dough out to 1/8 inch thickness. Cut the sides to make a 12x10 rectangle.
  • Sprinkle a generous amount of powdered sugar over the dough. Lay a fresh sheet of parchment paper over the top of the dough. Invert the dough and now discard the parchment paper on top.
  • Spread the peanut butter evenly over the dough.
  • Starting from a long side, tightly roll the dough jelly-roll style. Use the parchment paper to help guide the dough. Don't worry if the dough cracks along the way. Just press the dough a little to seal the cracks.
  • Wrap the roll with a fresh sheet of parchment paper and freeze for 1 hour.
  • Remove from the freezer & cut into 1/4 inch thick slices. Serve and enjoy!
  • Store in an airtight container for up to 1 week.


Recipe Source: Southern Living