Potato Candy Recipe

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If you’ve never tried Potato Candy before, you’re in for the sweetest surprise. This old-fashioned treat hails from humble beginnings and transforms a simple leftover potato into a creamy, sugary delight that melts in your mouth. It might sound unusual, but this vintage candy has stood the test of time for a reason.

Potato Candy is a no-bake recipe with only a few pantry staples, making it the perfect treat for holidays, bake sales, or spontaneous kitchen adventures. The magic lies in how the potato acts as a base, giving the candy its smooth texture without tasting anything like an actual spud. Once you swirl in some peanut butter, the result is irresistibly nostalgic and comforting.

Why You’ll Love This Potato Candy Recipe

This candy is a conversation starter. Not only is it fun to make and incredibly affordable, but it also tastes like something straight out of grandma’s kitchen. It’s the kind of sweet that brings people together around the table. Kids will enjoy helping to roll it up, and adults will love how surprisingly delicious it is. Plus, it stores beautifully, which means you can make it ahead for gifts or gatherings.

What Kind of Potato Should I Use?

For best results, use a starchy white potato like a Russet. These mash up smoothly and give you a creamy base that mixes well with powdered sugar. Avoid waxy potatoes like red or Yukon gold, as they tend to retain more moisture and can make the candy too wet. Make sure the potato is plain—no butter, salt, or milk—just cooked and cooled before mashing.

Ingredients for the Potato Candy Recipe

This simple candy uses just a handful of everyday ingredients, yet the result is sweet, creamy, and completely unique. The key is balance—too much moisture and the dough will be sticky, but just the right ratio gives you that classic melt-in-your-mouth texture.

• Russet potato
• Powdered sugar
• Creamy peanut butter
• Vanilla extract
• Salt

The Russet potato is the starchy base that gives this candy its smooth texture.
Powdered sugar blends in with the mashed potato to form a pliable dough that sets into firm slices.
Creamy peanut butter is the signature swirl inside and adds a nutty flavor that contrasts beautifully with the sweet dough.
Vanilla extract gives a subtle warmth and depth, making the candy taste more rounded and comforting.
A pinch of salt balances all the sweetness just enough to keep things from becoming overwhelming.

How To Make the Potato Candy Recipe

Step 1: Cook and Mash the Potato

Peel and cube one medium Russet potato, then boil until tender. Drain and mash until completely smooth. Let it cool to room temperature before continuing.

Step 2: Make the Dough

In a large bowl, add the mashed potato and start mixing in powdered sugar a cup at a time. Keep stirring until a thick, dough-like consistency forms. Add vanilla extract and a pinch of salt, then knead the dough until it’s smooth and not sticky.

Step 3: Roll Out the Dough

Dust a clean surface with powdered sugar. Roll the dough into a rectangle about 1/4 inch thick. Try to keep the edges even to make nice, uniform candy slices.

Step 4: Spread the Peanut Butter

Gently spread an even layer of creamy peanut butter over the entire dough rectangle. Be careful not to tear the dough.

Step 5: Roll and Chill

Starting at one end, roll the dough into a log. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice.

Step 6: Slice and Serve

Once chilled, unwrap and slice the roll into 1/4 inch pieces. Serve immediately or store in an airtight container.

How to Serve and Store Potato Candy

Potato Candy is the kind of treat that disappears fast, especially once people know what it is. This recipe makes enough to feed about 8 to 10 people, depending on how thick you slice the candy. It’s excellent for parties, gifting, or stashing in the fridge when that sweet craving hits.

To serve, simply arrange the pinwheels on a festive plate or tray. Their swirled centers make them a visual standout, so they’re perfect for cookie swaps and dessert tables. You can even pop them into mini cupcake liners for a charming touch.

To store, keep the slices in an airtight container between layers of parchment paper. They’ll stay fresh in the fridge for up to a week. For longer storage, freeze them for up to a month—just thaw in the fridge before serving.

What to Serve With Potato Candy?

Hot Coffee or Espresso

The intense sweetness of the candy pairs beautifully with a strong, bitter cup of coffee. Think morning treat or afternoon pick-me-up.

Vanilla Ice Cream

Pairing potato candy with a scoop of vanilla ice cream gives a delicious contrast between the dense candy and the cool creaminess.

Cheese Board

Surprisingly, Potato Candy makes an interesting sweet contrast on a savory cheese board. Try it with sharp cheddar or brie.

Salted Nuts

A handful of salted almonds or cashews will balance the sweetness with a satisfying crunch.

Fresh Strawberries

Fruit like strawberries or even raspberries can cut through the richness and bring a fresh element to your candy platter.

Hot Chocolate

For a cozy dessert combo, serve with a steaming mug of hot cocoa. Add a dash of cinnamon or chili powder for an extra flavor twist.

Apple Slices

A few crisp apple slices next to a piece of potato candy give you that peanut butter and fruit vibe that always works.

Want More Candy Ideas with a Twist?

If you love this old-school Potato Candy, you’ll definitely want to try these other creative takes on classic sweets:

• Try these Leftover Candy Shortbread Bars when you need to use up your extra holiday sweets.
• The Red Hot Cinnamon Hard Candy delivers that fiery kick with every nostalgic bite.
• If you’re in the mood for something rich and chocolatey, don’t miss the Ooey Gooey Bars.
• For a colorful and festive snack, the Reindeer Chow is always a crowd-pleaser.
• Want something elegant and simple? These Cherry Topped Coconut Macaroons are perfect for teatime or gifting.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use crunchy peanut butter? Did you chill it overnight or dive right in?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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