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    Home » Recipes » Candy

    Potato Candy

    Updated: Nov 27, 2018 • Published: Nov 27, 2018 by Sam Merritt • 477 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Potato Candy

    You read it correctly: Potato Candy! This recipe has been a favorite in my family for generations. Don’t be alarmed by the potatoes, they’re a critical ingredient that you’d never guess is hidden in this sweet old-fashioned candy! 

    My family loves making this potato candy around the holidays, especially for Christmas and Easter. You might even recognize the candy base as I’ve shared it before in my Easter Egg Candy. Be sure to read through the post for all of my most important tips before you begin!

    Peanut butter pinwheel potato candy on a plate

    If you’ve read this far you’re either really, really intrigued or you grew up making your own Potato Candy and already know how amazingly delicious this recipe really is.

    I’m guessing we lost some people with the title, but trust me, they’re missing out. You’re going to be so glad you stuck around (and I’m so grateful for you for trusting me on this one!).

    This recipe came from my grandmother’s grandmother. While the potatoes may seem off-putting at first, I promise you that you won’t taste them in the finished product. They mostly serve to bind the candy “dough” together, and they do so without making it too sweet (if you left out the potatoes, you’d have a much too sweet buttercream candy that you couldn’t roll into this cute pinwheel shape).

    I do have lots of tips and tricks for making this recipe, so let’s jump in. I highly recommend you read through this entire post before venturing out to make your own Potato Candy.

    How to make Potato Candy

    Tips for Making Potato Candy

    • Let the potatoes cool completely.  Don’t refrigerate them, just leave them at room temperature once you’ve drained them until they are completely cooled, and then mash them until no lumps remain. If your potatoes are still warm when you add them to your mixture, there’s a good chance they’ll melt your butter and your sugar, resulting in a watery dough that you’ll have to toss out.
    • Add more sugar as needed.  The dough will need to chill before you can roll it out, and it will be too tacky when first mixed up, but it should be somewhat shapeable. If it’s too sticky, you can always add more sugar, up to 2 cups more.
    • Dust your surface and your rolling pin with powdered sugar, it will make the whole process easier and your dough less likely to stick.

    Peanut Butter Pinwheel Potato Candy Recipe on a plate

    If the Mixture Becomes Watery, There’s a Good Chance You’ll Have to Start Over

    Here’s my biggest warning about this recipe, a mystery I haven’t yet been able to solve: Every so often I’ll have a batch that turns out watery.

    The first time this happened, I thought I hadn’t cooled the potatoes correctly and they melted the sugar. While that is definitely your most likely issue (and why I included the notes above) I’ve found that sometimes, even when I follow every instruction carefully and precisely, occasionally my dough turns out too runny. So runny that no matter how much sugar I add I just can’t salvage it.

    Why this happens is still a mystery to me, and my best guess at this time is that it’s an issue with the potatoes. Perhaps they’re too old? Perhaps they’ve been boiled a minute too long? Not long enough? It may even have nothing to do with the potatoes (could it be the humidity?)!

    If you have any suggestions I am ALL ears, I’ve spent so much time trying to solve this and have finally conceded the fact that this is just a risk of making this recipe. It only happens rarely now, especially now that I’ve learned to be so careful with cooling the potatoes (again, your most likely culprit), but it does still happen from time to time and I want you to be fully informed. It’s an issue that would typically cause me to not publish a recipe, but this is one that’s been in my family for generations and I felt it deserved publishing, just with a warning.

    sliced potato candy peanut butter pinwheels on a plate

    Alright, hopefully you now feel fully informed to make your own potato candy! Enjoy!

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    Potato Candy pinwheel slices

    Potato Candy

    My grandmother's recipe for Potato Candy (also sometimes called Peanut Butter Pinwheels).
    I recommend reading through the blog post before beginning, as it includes lots of tips.
    4.95 from 110 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Candy, Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Chilling Time (total, for potatoes and for filling): 2 hours hours
    Total Time: 2 hours hours 50 minutes minutes
    Servings: 40 slices
    Calories: 94kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup (105 g) plain mashed potatoes* see recipe notes for cooking instructions
    • ½ cup (113 g) salted butter softened
    • 6-7 cups (800-910 g) powdered sugar plus additional for dusting
    • 2 teaspoons vanilla extract
    • Creamy peanut butter for filling

    Recommended Equipment

    • Mixing bowls

    Instructions

    • Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined. 
      ½ cup (105 g) plain mashed potatoes*, ½ cup (113 g) salted butter, 6-7 cups (800-910 g) powdered sugar
    • Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
    • Stir in vanilla extract.
      2 teaspoons vanilla extract
    • Refrigerate for at least 30-60 minutes (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
    • Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick (about 8x12"). If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
    • Once dough has been rolled into a rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
      Creamy peanut butter
    • Starting with the longer side of your rectangle, gently but tightly roll into a log.
    • Use a harp knife to cut into slices about ¼-½" thick.
    • Repeat steps 5-8 with remaining half of dough.
    • Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week. 

    Notes

    *Potatoes

    Use russet potatoes. I recommend piercing your potatoes all over with a fork and heating in the microwave, rotating the potato every several minutes, until potato is tender when pierced with a fork. Then remove the potato filling from the jacket/skin and mash until smooth. 
    I used to boil the potatoes and while this often works, I found this can sometimes cause the potatoes to retain water and make the mixture too watery to use.
    Mashed potatoes must cool completely before adding sugar. Otherwise they will melt the sugar and you will end up with a very runny mess.  I recommend allowing them to cool at room temperature rather than the fridge, as sometimes the condensation from the fridge can also make the mixture runny.

    Cinnamon Cigars

    Another (peanut butter-free) version of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy.
    I've also used this potato candy recipe to make my old fashioned Easter Egg Candy.

    Nutrition

    Serving: 1pinwheel slice | Calories: 94kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 22mg | Potassium: 10mg | Fiber: 1g | Sugar: 18g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

     

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    Reader Interactions

    Comments

    1. Jessica

      August 21, 2020 at 10:27 am

      Only thing I had to do different with this recipe is increase the amount of powdered sugar. It took 10 & 1/2 cups of powdered sugar for the mashed potatoes to get the dough like consistency. I recommend getting two bags of powdered sugar. I finally learned that on the fourth try making this. Lol
      Other than that the recipe came out great.

      Reply
      • Sam

        August 21, 2020 at 9:27 pm

        I am so glad you enjoyed it so much, Jessica! 🙂

        Reply
        • Mae

          August 26, 2020 at 2:58 pm

          I use a baked potato and it turns out perfect

        • Sam

          August 26, 2020 at 3:21 pm

          I’m glad you enjoyed it, Mae! 🙂

    2. Christina Smith

      July 19, 2020 at 5:24 pm

      Thank you for replying to my recipe search with a link to this recipe! While I’m not sure if this is the recipe my mom made, it seems likely. We grew up quite poor, and this sounds right only with no filling that I can remember. Can’t wait to give it a try!

      Reply
      • Sam

        July 19, 2020 at 9:17 pm

        I hope you love it! 🙂

        Reply
        • Rhonda Odom

          August 13, 2020 at 9:32 pm

          5 stars
          I like to add bakers powder chocolate to one batch; and the other I add all seasonings to make ginger said plus a pinch of cayenne- the dough turns amazing!!!

        • Sam

          August 14, 2020 at 9:36 pm

          That sounds delicious! 🙂

    3. Sue

      June 26, 2020 at 10:55 pm

      I’ve been making this for years. You are right about boiling the potatoes to long. Potatoes will take on water when boiled too long. Another way to prevent watery potatoes is to not peel them until after they have boiled and cooled. Also, someone mentioned using baked potatoes. This works too.

      Reply
      • Sugar Spun Run

        June 28, 2020 at 9:41 pm

        Thanks so much for sharing, Sue! 🙂

        Reply
        • Liz

          July 31, 2020 at 4:52 am

          It could be the type of potato I use king Edward for my macaroon bars I think it’s something to do with the starch that’s in the potatoes

    4. Opal Davis

      May 09, 2020 at 11:37 am

      Would it be safe to send this candy by priority mail. (Spring temperatures)

      Reply
      • Sam

        May 09, 2020 at 8:51 pm

        Hi Opal! I generally recommend keeping it refrigerated. It tends to melt when it gets warm.

        Reply
    5. Dave Hughes

      March 20, 2020 at 8:06 pm

      5 stars
      if the dough is too watery I’ve found adding potato flakes will thicken it up nicely and not change the texture you want

      Reply
      • Sugar Spun Run

        March 20, 2020 at 9:08 pm

        Thanks for sharing, Dave! 🙂

        Reply
        • Prissy

          April 10, 2020 at 1:55 pm

          We love these too! Long time fam fav. If you get into a situation of watery dough, add 1 tsp of potato flour til it firms up. Stir each tsp fully before adding more. Others tips are good too.

        • Sugar Spun Run

          April 10, 2020 at 2:17 pm

          I am so glad that this a family favorite of yours too, Prissy! Thanks for sharing your tip. 🙂

        • Terry

          April 15, 2020 at 9:33 pm

          Do you know if this potato candy can be frozen?

        • Sugar Spun Run

          April 16, 2020 at 8:48 am

          Hi, Terry! I have not tried it, but I don’t think it would be an issue here. 🙂

      • Shirley

        April 24, 2020 at 9:32 pm

        My mother always made potato candy for us as kids but she baked her potato and it was great

        Reply
    6. Britton

      March 18, 2020 at 12:10 pm

      My family has been making this for generations but with baked potatoes. We bake them the night before and let them cool all night before making the candy. That helps with making the dough less “watery”

      Reply
      • Sugar Spun Run

        March 18, 2020 at 1:28 pm

        Thanks for sharing your family’s method and tip, Britton. 🙂

        Reply
      • Kate

        April 15, 2020 at 11:24 am

        My family made it with baked potatoes also

        Reply
    7. Richard Cross

      February 23, 2020 at 4:04 pm

      Thank you for posting this. I have very fond memories of my mother making potato candy when I was young. And I want to share this candy with my wife’s family.

      Reply
      • Sugar Spun Run

        February 23, 2020 at 4:45 pm

        I am so glad that this recipe brings back such wonderful memories of your childhood, Richard. I hope that you enjoy it! 🙂

        Reply
    8. Mary Lawrence

      February 20, 2020 at 2:25 pm

      Hello! I haven’t made it yet but I will!! I have been searching 40 years for this exact recipe. As a child, while visiting my grandmother in the hills of Kentucky, this was a favorite! I have never forgotten it. She made it from the leftover mashed potatoes from dinner and once told me, “. . . just don’t put salt and pepper in the potatoes.” I have been unable to get the recipe from my mother’s family for varies reasons so I am thrilled to have this and to be able to make this much talked about candy for my own childen and grandchildren.
      Thank you!

      Reply
      • Sugar Spun Run

        February 20, 2020 at 2:38 pm

        I am so glad that this recipe brings back so many wonderful memories for you, Mary! I hope that when you do try it , that it is everything you wished for and more. Happy Baking. 🙂

        Reply
      • Alice

        March 15, 2020 at 9:46 pm

        5 stars
        I too have been searching for this recipe for over 40 years. I grew up in Kentucky. My older sister made this for us in the 50’s. I don’t eat animal products so I’m going to try substituting mild flavored tahini for the butter.

        Reply
    9. Janette M Brown

      February 14, 2020 at 12:01 am

      I also have a family recipe for potato candy. We put coconut in and pat it into an 8×8 pan…pour melted chocolate over the top and chill, then cut into squares. We use a baked potato and put it through a ricer and add powdered sugar while still warm.

      Reply
      • Sugar Spun Run

        February 14, 2020 at 5:33 am

        That sounds delicious, Janette. Thanks for sharing. 🙂

        Reply
      • Kathy Smardon

        October 11, 2020 at 2:12 pm

        That is the potato candy I grew up with. Sometimes my grandmother rolled balls of dough and flattened slightly then dipped them in melted chocolate. They were my favorite candy at Christmas.

        Reply
        • Sugar Spun Run

          October 11, 2020 at 2:15 pm

          Sounds heavenly, Kathy! Thanks for sharing. 🙂

    10. Kenneth

      February 13, 2020 at 8:03 pm

      I love potato candy, and have fond childhood memories enjoying it! My wife is quite certain that the occasional watery mess is due to the starch to moisture ratio of the potato, which changes both seasonally as well as in your pantry as you had mentioned.

      Reply
      • Sugar Spun Run

        February 14, 2020 at 10:12 am

        I am so glad that this recipe brings back so many wonderful childhood memories, Kenneth! I too love potato candy! 🙂

        Reply
      • Christopher

        March 30, 2020 at 12:20 am

        I agree you can also get cheese cloth and place potato mixture in and twist and squeeze to extract water.

        Reply
    11. Jessica Nickell

      January 27, 2020 at 10:33 am

      I just made this recipe and it turned out perfectly. Maybe didn’t look pretty, but was pretty delicious.

      Reply
      • Sugar Spun Run

        January 27, 2020 at 10:51 am

        I am so glad that you enjoyed the potato candy, Jessica! Thanks for commenting. 🙂

        Reply
    12. Danielle

      January 24, 2020 at 6:05 pm

      Just out of curiosity,has anyone tried to make this recipe, but make the potato dough chocolate flavored? I love this candy but have chocolate addicts in my house and was going to try half a batch chocolate and half original. Was curious to see if anybody had already done this and if it turned out well

      Reply
      • Sugar Spun Run

        January 25, 2020 at 6:09 pm

        Hi, Danielle! I have not tried adding cocoa powder to the batter, however, others have with success. Since I have not tried it, I can’t provide you with recommendations. If you do, I’d love to know how it turns out for you. 🙂

        Reply
        • Donna

          May 15, 2020 at 11:14 am

          Hi I make scottish macaroon using this fondant,cut into bars ,dip in choc then dip in toasted coconut,I also use the fondant mixture and mix in peppermint essence and cut into discs and dip in choc for great peppermint creams,best always to use floury potatoes

        • Sugar Spun Run

          May 15, 2020 at 11:16 am

          That sounds incredible, Donna! Thanks for sharing! 🙂

      • Debbie

        March 19, 2020 at 2:13 pm

        I have made it using Nutella instead of peanut butter. Pretty good. I still like the peanut butter better but my husbands likes the Nutella.

        Reply
    13. just-lacey-ok

      January 21, 2020 at 7:19 am

      Add instant potato flakes or potato starch to fix the ‘watery’ issue.

      Reply
      • Sugar Spun Run

        January 21, 2020 at 8:47 am

        Thanks for sharing, Lacey! 🙂

        Reply
    14. Heather

      January 07, 2020 at 1:40 pm

      When making any candy, it is best to do so when humidity is below 60. For best results 50 is best

      Reply
    15. Lynne

      December 30, 2019 at 11:59 am

      Sam
      Can you please elaborate on your “no peanut butter” version for me as I have an allergy issue in my family? Thanks.

      Reply
      • Sugar Spun Run

        December 30, 2019 at 2:05 pm

        Hi, Lynne! You can omit the peanut butter entirely. The peanut butter-free version of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy.:)

        Reply
      • Tami

        February 01, 2020 at 6:34 am

        If your allergy people can have other nuts besides peanuts, substitute almond butter, cashew butter or sunflower butter.

        Another alternative would be using Nutella. That would add a chocolate twist as well.

        Hope this helps!

        Reply
      • Tammy Ballinger

        March 04, 2020 at 2:24 pm

        There is a product called WOWBUTTER. Wzl.art sells it. It is made with soy. It contains no peanut butter at all. I use this to make any candy that calls for peanut butter and it tastes the same. It is more costly, but if you love peanut butter candies, WowButter is a great alternative.

        Reply
        • Tammy Ballinger

          March 04, 2020 at 2:25 pm

          I meant to say WALMART sells the WOWBUTTER

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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