Sweet Potato Candy Delight

This creamy, sweet old-fashioned potato candy brings back childhood memories with its unique combination of mashed potatoes and peanut butter. The spiral slices reveal beautiful layers that look impressive despite the recipe's simplicity and affordable ingredients.

I discovered this recipe in my grandmother's handwritten cookbook and was skeptical about potatoes in candy. After one batch, my doubts vanished as the potato creates an incredibly smooth texture while letting the sweetness shine through.

Ingredients

• Powdered sugar: Creates the sweet base and provides the perfect texture for rolling
• Russet potato: Acts as a binding agent and creates a smooth consistency without adding potato flavor
• Creamy peanut butter: Delivers rich nutty flavor and creates the beautiful spiral
• Milk: Adds just enough moisture to bring the dough together
• Vanilla extract: Enhances the sweetness with warm aromatic notes
• Salt: Balances the sweetness and enhances the peanut butter flavor

Step-by-Step Instructions

Beat the base:

Combine cooled mashed potato, milk, vanilla, and salt in a large bowl. Beat with an electric mixer for a full two minutes until completely smooth and uniform. This creates the perfect foundation for the candy.

Add powdered sugar:

Incorporate powdered sugar one cup at a time, mixing thoroughly between additions. Continue until you reach six cups, then assess the texture. The dough should be thick but pliable, slightly thicker than cookie dough. Add additional powdered sugar by tablespoons if needed.

Roll the dough:

Form dough into a ball and generously dust with powdered sugar to prevent sticking. Place on parchment paper and roll into a rectangle approximately 1/8 inch thick. Trim edges to create a neat 10x12 inch rectangle for uniform candy slices.

Add peanut butter and roll:

Sprinkle more powdered sugar over the dough surface and cover with another piece of parchment. Flip the entire rectangle over and remove the original parchment. Spread peanut butter evenly across the surface, leaving a small border at the edges. Roll tightly from long side to long side, using the parchment to guide the rolling process.

Chill and slice:

Wrap the log tightly in parchment paper and freeze for one hour to firm up. Once chilled, use a sharp knife to cut into 1/4 inch slices. The clean cut reveals the beautiful spiral pattern.

My family debates whether this candy originated during the Depression or earlier, but we all agree the potato creates a texture unlike any other candy. My grandmother claimed the starch in potatoes gives it that special melt in your mouth quality that keeps everyone coming back for more.

Storage Tips

Potato candy requires refrigeration due to the potato content. Store slices in an airtight container with parchment paper between layers to prevent sticking. The candy will last up to one week in the refrigerator. For longer storage, freeze slices for up to three months. Allow frozen candy to thaw in the refrigerator before serving.

Flavor Variations

While traditional potato candy uses peanut butter, many delicious alternatives exist. Try chocolate hazelnut spread for a sweeter option, or cookie butter for a spiced variation. Almond or cashew butter create more subtle flavors. Extract variations in the dough including almond, maple, or lemon can complement different fillings. My personal favorite twist is adding cinnamon to the dough with a cream cheese filling.

Historical Background

Potato candy emerged during hard economic times when sugar was available but expensive ingredients like cream and butter were scarce. Resourceful home cooks discovered potatoes could create a similar texture to fondant at a fraction of the cost. Popular throughout Appalachia and parts of the Southern United States, this recipe demonstrates how creativity flourished during challenging times, turning humble ingredients into special treats.

Frequently Asked Questions

→ What type of potato works best for this candy?

Russet potatoes are ideal due to their starch content and neutral flavor, which works well for this candy.

→ Can I use a different nut butter instead of peanut butter?

Yes, you can substitute almond butter, cashew butter, or other nut butters for a different flavor.

→ How thick should I roll the dough?

The dough should be rolled to about 1/8-inch thick for easy rolling and a balanced texture in the candy.

→ Can this candy be stored at room temperature?

It's best to store the candy in an airtight container in the refrigerator to maintain its freshness and texture.

→ What is the best way to serve this candy?

Slice the candy into 1/4-inch rounds and serve as a dessert or sweet snack. It's perfect for parties or gifting.