Best 20 Potato Candy Recipes

MAINE POTATO CANDY

Steps:

• 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 2x1-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.

IRISH POTATO CANDY

Steps:

• In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

PEANUT BUTTER POTATO CANDY

Steps:

• Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
• Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
• Sprinkle confectioners' sugar on a cutting board or waxed paper.
• Roll dough into a large rectangular shape on prepared surface.
• Spread enough peanut butter on top layer of dough to cover.
• Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

PEPPERMINT POTATO CANDY

Steps:

• In a large bowl, beat the mashed potatoes, butter and extract until blended. Gradually beat in confectioners' sugar. Press into a foil-lined 13-in. x 9-in. pan., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over potato mixture. Cover and refrigerate until set. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container.

POTATO CANDY FROM OHIO

Steps:

• Combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. Refrigerate dough until chilled, about 30 minutes. Stir extra confectioners' sugar into dough if too moist.
• Spread a large sheet of waxed paper on the counter. Sprinkle with confectioners' sugar.
• Dust rolling pin with confectioners' sugar. Roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
• Spoon peanut butter into a microwave-safe bowl. Heat in microwave on High until slightly softened, 20 to 30 seconds.
• Spread softened peanut butter onto dough.
• Roll dough, starting from long end, into a jelly roll shape.
• Wrap the roll in waxed paper and refrigerate until firm, about 2 hours. Slice into 1/4-inch slices.

CANDY'D SWEET POTATO CUPCAKES WITH BROWN SUGAR ICING

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
• Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
• Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
• Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.

MASHED POTATO-PEANUT BUTTER CANDY

Steps:

• Combine the mashed potatoes and 1/4 teaspoon salt in a large bowl. Add 4 cups confectioners' sugar and stir with a wooden spoon. Stir in the remaining 2 to 4 cups confectioners' sugar, 1 cup at a time, until the dough is stiff and dry. (The amount of sugar will depend on how starchy your mashed potatoes are.) Knead with your hands to bring the dough together.
• Dust a large sheet of parchment paper with confectioners' sugar. Transfer the dough to the parchment and roll into a 12-by-14-inch rectangle, about 1/4 inch thick, dusting with confectioners' sugar if the dough gets sticky. (Refrigerate for a few minutes if the dough gets too soft to roll.) Spread the peanut butter evenly over the dough. Spread a long narrow strip of umeboshi paste on top of the peanut butter, about 3 inches in from one of the long ends. Refrigerate 30 minutes.
• Starting with one of the long ends, roll up the dough like a jelly roll, using the parchment to help you. Turn seam-side down and slice into thin pieces.

CHOCOLATE POTATO CANDY

Steps:

• Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners' sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy!

IRISH PEANUT BUTTER POTATO CANDY

Steps:

• Place potato into a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and cook potato until very tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Transfer potato to a large bowl and mash with a fork until smooth.
• Gradually stir confectioners' sugar into mashed potato a little at a time until the mixture forms a stiff dough. The dough will be runny until all the powdered sugar is used.
• Place a large square of waxed paper onto a work surface. Roll or press dough into a 12-inch square rectangle on the waxed paper.
• Spread peanut butter over top of dough, covering it entirely.
• Pick up one edge of waxed paper and start rolling the dough to make a 12-inch-long log. Wrap log tightly with waxed paper.
• Refrigerate for 1 hour. Unwrap log and slice candy into cross-sectional pieces about 3/4-inch thick to serve.

THE OLD FASHION POTATO CANDY

Steps:

• 1. The main ingredients for this old fashioned candy are mashed potato and confectioners sugar. You can use any flavor you want and even add peanuts, coconut, chocolate, maraschino cherries and wrap dough around them. In a mixing bowl combine the potato, salt, and vanilla.
• 2. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
• 3. Mix in your add-ins (like chocolate chips, coconut, etc).
• 4. When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.
• 5. Shape in the size of balls you want.
• 6. Heat a pan of water about 2-3" deep keeping it a low temp set a pan on top and add your chocolate chips, stir until melted.
• 7. Add 1 - 2 tbsp shortening to thin it down enough to dip the balls in and coat. If it begins starts to thicken add a little more shortening.

IRISH POTATO CANDY

Steps:

• 1. Peel and boil one medium size potato until done.
• 2. Mash the potato. Let the potatoe set in a glass bowl to cool 5 minutes.
• 3. Stir in confectionary sugar a little at a time. I do this by hand but you can use a dough hook with a mixer.
• 4. Sprinkle powder sugar on a piece of wax paper. Roll the dough to a thickness of 1/8 in.
• 5. Spread peanut butter on the flatened dough.
• 6. Tightly roll up the dough.
• 7. Cut the dough into thin 1/4-3/8 thick slices. Put into a refrigerator to keep. Enjoy!

POTATO CANDY

Steps:

• 1. In small saucepan cover whole, unpeeled potato with water and boil until tender.
• 2. Drain, peel and place in large mixing bowl. Beat with electric mixer; add butter and vanilla.
• 3. Slowly add the powdered sugar, mixing until you have a stiff dough.
• 4. Roll out on a powdered-sugared surface. Spread with a layer of peanut butter.
• 5. Roll up as for a jelly roll. Chill until firm and then slice into 1/2-inch confections.

NEEDHAM BARS OR POTATO CANDY

Steps:

• Mix first six ingredients well.
• Place into a 9x13 pan and pat down until smooth.
• Place in refrigerator until firm.
• Cut into 24 squares.
• Melt chocolate/wax in a double boiler.
• Dip each square into melted chocolate (I use a toothpick).
• Place on waxed paper to harden.
• Store in airtight container.

POTATO CANDY

Steps:

• 1. Boil potato
• 2. Or bake potato (in microwave, Mom and Grandma never had this luxary)
• 3. Fork potato and peel with knife, (deep fry the skin for a snack later) Pour out water if used, put potato in bowl at least 2 qt size.
• 4. Mash potato with fork add butter, (use 1/2 stick if very small potato), vanilla and salt, mix well
• 5. Mix in gradually the powdered sugar until you can get no more mixed in.
• 6. Either form ropes of candy and place on buttered platter to chill.
• 7. Or roll out, cover with peanut butter
• 8. Roll like jelly roll, chill on platter.
• 9. After set, at least an hour, cut to bite sized pieces.

PEANUT BUTTER POTATO CANDY

Steps:

• 1. Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners' sugar into potato mixture until a dough consistency is reached.
• 2. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper.
• 3. Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

OLD FASHIONED POTATO CANDY

Steps:

• 1. In a small sauce pot, cover potato slices with water and cook over medium heat until soft.
• 2. Drain potato and place in mixing bowl.
• 3. Beat until mashed.
• 4. Add 1/2 sugar and mix well.
• 5. Mix in remaining sugar, scraping down sides as needed.
• 6. Line a counter top with a sheet of waxed paper dusted with confectioners sugar.
• 7. Scrape out dough onto waxed paper and dust top with more confectioners sugar.
• 8. Roll out to a thickness of about 1/4 of an inch.
• 9. Spread dough with peanut butter and roll up like you are making a cinnamon roll.
• 10. Once you have rolled into a log, roll log up in your wax paper.
• 11. Place halves in a gallon zipper bag, seal and store in refrigerator till ready to serve.
• 12. When ready to serve, slice into 1/4 inch slices. Store leftovers in the refrigerator. Note: There probably won't be any leftovers..... LOL!

GRAM'S POTATO CANDY

Steps:

• Place potato cubes in a small sauce pan and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
• Mash potato in a large bowl until smooth.
• Stir 1 cup confectioners' sugar into mashed potato; mix well. Gradually stir remaining confectioners' sugar and milk to form a firm dough. Incorporate green food coloring at this point if using.
• Sprinkle work surface with confectioners' sugar, and roll dough into an 8x12-inch rectangle about 1/2 inch thick.
• Spread peanut butter evenly onto the dough.
• Tightly roll dough into a log, jelly roll-style, beginning at the wide end.
• Wrap log in plastic wrap and chill in refrigerator until the candy sets up, about 1 hour. Cut into 1/4-inch slices.

POTATO CANDY

Steps:

• Peel hot potato and smash it up real good with a fork, about 1/2 cup mashed.
• Add 1/4 teaspoon vanilla.
• Add enough powdered sugar to create a stiff dough. You may need more sugar.
• Roll out on powdered sugar, spread with peanut butter.
• Roll up from one end, pinwheel fashion, slice into 1/4 inch slices.

MAINE POTATO CANDY

Steps:

• 1. In a large bowl, combine the sugar, coconut, mashed potatoes, vanilla, and salt.
• 2. Line a 9-inch square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight.
• 3. Cut into 2 x 1-inch rectangles. Cover and freeze.
• 4. n a microwave or double boiler, melt candy coating and chocolate chips. Dip bars in melted coating and chocolate chips; place on waxed paper to harden. Store candy in an airtight container.

CHOCOLATE POTATO CANDY

Steps:

• 1. Place wax paper on cookie sheet; set aside. Bake potato then mash, should have approximately 3/4 cups. Mix together potato, vanilla and salt. Slowly add the cocoa and the powdered sugar. Beat till the mixture is stiff enough to be shaped into balls, approximately 1" in diameter. Refrigerate for two hours. Dip them into glaze one at a time while still cold. Let excess drip off and place on wax paper and refrigerate till chocolate is set. Store in refrigerator in a sealed container.
• 2. GLAZE: In top of double boiler over hot, not boiling, water melt chocolate and butter; stir till mixture is smooth. Cool slightly.