My daughter loves this candy. It is so rich you can only eat a small piece at a time but it is so good, too.
1 small potato, boiled, peeled and mashed
Confectioners sugar (same thing as powdered sugar)
Peanut butter, either smooth or crunchy
Boil the potato, peel and mash in a bowl. Add the sugar. It may take over a pound of sugar. Roll out on a sugared board. Spread with peanut butter. Roll up like a jelly roll and slice in pieces. Makes about 15 pieces depending on the width you cut them. Enjoy!
Note: This is a very old recipe and it is impossible to tell you how much sugar to use. It depends on the size of your potato! I made this today and I am posting pictures below to try and help you. I only had a potato that was 5 inches in length. This is too big. I cut it in half. Also, today I baked the potato in the microwave because I thought it might take less sugar that way. It did not take any less sugar by baking. I used about 5 cups of powdered sugar. Peel the potato, mash it, and start adding the sugar. When you get it stiff enough to turn out on a dough board, use sugar on the board like you would flour if you were making dough. Also sugar your rolling pin. Keep working sugar into the mixture until you can roll it out. Once you roll it out, spread with enough peanut butter to cover it, roll it up and cut in pieces. If you have trouble getting it to roll up, run a knife along the edge and add sugar.
I keep this in the refrigerator.
Click to follow The Southern Lady Cooks on Facebook.
Like this:
Like Loading...
Filed under: Old-Fashioned Potato Candy Tagged: | candy, Christmas, confectionery sugar, Entertaining, food, Holidays, old fashioned, peanut butter, potatoes, powdered sugar, recipe for potato candy, southern lady
Easy Chocolate Beignets
</a
I’ve been making Potato Candy for years. It’s so good!
Your candy is something that I have never heard of before…you learn something new everyday on the food blogs…thanks.
My mother used to make this for us, but not with the peanut butter. She would roll the potato and sugar mix into balls and dip into unsweetened chocolate which had been melted with a little paraffin and then topped it off with a pecan half. If the chocolate has a good seal, the candy lasts for several days without refrigeration. Pretty and the chocolate offset the sweetness of the candy perfectly!
This is how my husbands grandmother taught me but without the paraffin. She would also divide the “dough” before fully mixed and add different flavorings. Orange was really good, so was the cherry!
We did that too, She also made the candy with a mashed banana instead of the potato… only thing is they don’t last as long. The banana will spoil quickly.
Sounds as though it might be a bit like a doughnut? It looks so easy I just might try it this year.
My grandmother used to make this back when I was a little girl( a long time ago). Love it.
I LOVE potato candy!!! My mom always made this for Christmas when I was growing up thank you for sharing the recipe!!
I have been making this for years at Christmas. Somtimes I add red or green food color to the sugar mixture. Makes it very festive..
This is soooooo exciting to find. Years ago, my mom searched and searched for this candy’s recipe. She found one and tried it. Even though it was excellent, she said it wasn’t the same as what her grandmother made…too many extras and her search continued. I have only had potato candy once in my life and it was then when my mom made it. I can’t wait to get together with her on a weekend and make this recipe. Another awesome point….I found out this year I’m allergic to what seems like everything….this recipe contains none of my allergens…..whoooo hooooo….I don’t have to tweak to enjoy….and one last note….I love the ‘snow effect’ on you page here….
thank you for the recipe!!!
So happy you can use this recipe and thank you for being a part of my site. Merry Christmas to you and yours.
Left over mashed potatoes works as well unless you add some different to you potatoes. the peanut butter mixed with chocolate is good too. Makes a quick after dinner treat
My grandmother sold these, we did all kinds of flavors, Maple, Walnut, Almond, Fruit and Nut (maraschino cherry and walnut), Cherry, Pineapple, Peanut Butter, and my favorite coconut – For my 16th birthday in 1961, she asked what I wanted for my BD, I said a Giant Chocolate Covered Easter Egg – She did it. It was phenomenal, I froze it and would take it out, cut pieces off of it, and share (sometimes). She used paraffin in the chocolate, come to find out very indigestible and so veg oil is substituted for it. My sweet Granny died that year, and I miss my Minnie Alice Heaton – She was as phenomenal as her Easter Eggs, and loved more and more each year that goes by.