If you’re on the hunt for a nostalgic, melt-in-your-mouth treat that’s as fun to make as it is to eat, you’re going to love this Potato Candy with Peanut Butter Filling Recipe. It’s that quirky southern classic that surprises everyone—who knew mashed potatoes could turn into candy? When I first tried this recipe, I was blown away by the creamy peanut butter swirl wrapped in the sweet potato dough. Trust me, stick around for my tips and tricks, and you’ll be rolling these pinwheels like a pro in no time.
Why You’ll Love This Recipe
- Unexpected Ingredient: Mashed potatoes create a uniquely soft and sweet candy dough that you wouldn’t guess until you try it.
- Simplicity at Its Best: Few ingredients and straightforward steps make this a fun project for cooks of every skill level.
- Peanut Butter Love: The creamy peanut butter filling balances the sweet dough perfectly for that classic flavor combo.
- Family Favorite: This recipe comes from my grandmother’s collection, a proven crowd-pleaser for generations.
Ingredients You’ll Need
Each ingredient in this Potato Candy with Peanut Butter Filling Recipe has a special role in making that perfect soft, sweet dough and rich filling. When shopping, make sure you grab smooth, creamy peanut butter and soft butter for easy mixing.
- Plain mashed potatoes: Use freshly cooked and well-mashed potatoes with no lumps for the smoothest dough.
- Salted butter: Helps with creaminess and structure; softened butter blends easier.
- Powdered sugar: Essential for sweetness and dough firmness—start with less and add as needed.
- Vanilla extract: Adds a lovely warmth and depth to the candy flavor.
- Creamy peanut butter: Skip chunky varieties for easier spreading and classic texture.
Variations
I love how versatile this Potato Candy with Peanut Butter Filling Recipe can be. Once you nail the basic version, feel free to switch things up to suit your tastes or dietary needs.
- Nut Butter Swap: I once tried almond butter instead of peanut butter – it gave an incredible nutty twist that my friends adored.
- Chocolate Drizzle: Add a quick drizzle of melted chocolate on top for a fancy touch when guests are over.
- Salted Peanut Butter: Using salted peanut butter adds a nice balance of sweet and salty, perfect if you’re into that flavor contrast.
- Vegan Version: Try dairy-free butter and a natural sweetener in place of powdered sugar for a vegan-friendly option (it’s still yummy!).
How to Make Potato Candy with Peanut Butter Filling Recipe
Step 1: Prepare the Candy Dough
Start by combining your plain mashed potatoes, softened butter, and one cup of powdered sugar in a large bowl. Using an electric mixer really makes this easier, helping you avoid lumps and get a silky dough. Once those initial ingredients are mixed well, add the remaining powdered sugar gradually, about a cup at a time, until the dough is firm enough to mold. I like to stop when I can roll it into a ball in my hands without it sticking or crumbling—this can take anywhere from 6 to 7 cups depending on your potato moisture.
Step 2: Chill the Dough
Pop the dough into the fridge for at least 30 minutes to an hour so it firms up nicely. Heads up: if you chill it too long, it can become brittle, so when you’re ready, let it warm at room temperature for 10-15 minutes before rolling it out.
Step 3: Roll Out and Fill
Divide your dough into two equal parts. On a powdered sugar-dusted surface, roll one piece out into a rectangle about ¼ inch thick (roughly 8×12 inches). Make sure to dust the top of the dough with sugar too—this helps keep things from sticking to your rolling pin. If your dough starts sticking or feels too fragile, sprinkle a little more powdered sugar and reshape the dough into a ball before trying again.
Step 4: Spread and Roll the Candy
Spread a generous, even layer of creamy peanut butter all over the rolled dough, leaving a small margin around the edges. This little gap helps the roll stay closed and neat. Starting from the longer edge, carefully but firmly roll the dough into a log shape. I find using slightly sticky fingers helps hold the dough together as you roll.
Step 5: Slice and Serve
Use a harp knife or sharp blade to slice your log into quarter- to half-inch thick pinwheel slices. Repeat the rolling and slicing with the remaining dough. Serve immediately or store the pinwheels in an airtight container in the fridge.
Pro Tips for Making Potato Candy with Peanut Butter Filling Recipe
- Potato Prep Matters: I discovered that using warm mashed potatoes helps the sugar dissolve better, giving a smoother dough.
- Adjust Sugar Gradually: Add powdered sugar slowly to avoid making the dough too dry or crumbly—it’s easier to fix sticky than dry.
- Rolling Pin Tricks: Dust both your rolling pin and dough with powdered sugar to keep rolling smooth and prevent tearing.
- Keep Dough Pliable: If your dough gets too cold and brittle, let it sit at room temperature a bit before rolling to avoid cracks.
How to Serve Potato Candy with Peanut Butter Filling Recipe
Garnishes
I usually keep it classic with just a light dusting of powdered sugar on top, but sometimes I sprinkle chopped peanuts for extra crunch and a pretty presentation. A tiny drizzle of melted chocolate also jazzes it up for special occasions—my friends always ask for seconds when I do this!
Side Dishes
Since Potato Candy with Peanut Butter Filling is a sweet treat, I like pairing it with a cup of strong coffee or a glass of cold milk to balance the richness. It also makes a nostalgic sweet bite to enjoy after cozy meals like chili or Sunday roasts.
Creative Ways to Present
For holiday gatherings, I arrange the pinwheels on a festive platter lined with parchment and add some fresh berries or mint leaves. They also make adorable bite-sized finger food by slicing thinner and serving them on mini skewers for parties – a real crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I keep leftover potato candy in an airtight container in the refrigerator, where it stays fresh for about a week. Because of the high sugar content, it won’t dry out quickly but still tastes best within the first few days.
Freezing
Freezing potato candy slices works surprisingly well. Just layer them between parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. When you want a sweet bite, thaw them in the fridge overnight—they hold their texture nicely.
Reheating
I don’t usually reheat potato candy since it’s best enjoyed cold or at room temperature, but if you find it too firm from chilling, just let it sit out for 10-15 minutes before serving to soften the peanut butter and dough.
FAQs
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Can I use instant mashed potatoes for this recipe?
It’s best to use real mashed potatoes made from fresh potatoes because instant mashed potatoes often contain additives that can affect the texture and taste of the candy dough. Fresh mashed potatoes provide the right moisture and smoothness for the perfect consistency.
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Why does my potato candy dough crack when rolling?
Cracking usually means the dough is too cold or too dry. Let the dough sit at room temperature for a bit before rolling, and if needed, add a little more powdered sugar during mixing to keep it pliable but not crumbly.
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How long will potato candy last?
Stored properly in an airtight container in the refrigerator, Potato Candy with Peanut Butter Filling can last up to a week. For longer storage, you can freeze it for a few months.
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Can I use crunchy peanut butter instead of creamy?
While you can use crunchy peanut butter, it’s harder to spread evenly and may make rolling the dough challenging. Creamy peanut butter is recommended for smooth spreading and that classic velvet texture.
Final Thoughts
This Potato Candy with Peanut Butter Filling Recipe truly brings a sense of home and tradition to any kitchen. I absolutely love how its sweet, creamy flavors and the nostalgic twist of using potatoes as a candy base always surprises and delights my family and guests. If you’re looking for a fun, unique treat that comes with a story and lots of smiles, give this a try—you might just add a new favorite to your recipe rotation like I did. Enjoy every pinwheel!
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Potato Candy with Peanut Butter Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 170 minutes
- Yield: 40 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Potato Candy is a nostalgic, sweet treat made by combining creamy mashed potatoes with butter and powdered sugar to form a pliable dough, which is then filled with peanut butter, rolled into a log, and sliced into delightful pinwheels. This recipe delivers a unique texture and flavor combination that is both comforting and delicious, perfect for holiday gatherings or a special homemade confection.
Ingredients
Potato Candy Dough
- ½ cup plain mashed potatoes (see recipe notes for cooking instructions)
- ½ cup salted butter, softened
- 6-7 cups powdered sugar, plus additional for dusting
- 2 teaspoons vanilla extract
Filling
- Creamy peanut butter
Instructions
- Mix Base Ingredients: In a large bowl, combine the mashed potatoes, softened butter, and 1 cup of powdered sugar. Use an electric mixer to stir until the mixture is well combined and smooth.
- Add Powdered Sugar Gradually: Continue adding the remaining powdered sugar, one cup at a time, mixing thoroughly after each addition. After adding 6 cups, check the dough’s consistency. If it’s not moldable or can’t be rolled into a ball, add more sugar gradually until it becomes firm and pliable.
- Add Vanilla Extract: Stir in the vanilla extract evenly throughout the dough to enhance flavor.
- Refrigerate the Dough: Cover the dough and refrigerate it for 30 to 60 minutes. Avoid chilling too long as the dough can become too firm and brittle. If that happens, let it sit at room temperature for 10-15 minutes to regain pliability.
- Roll Out Dough: Divide the chilled dough into two equal pieces. On a clean surface generously dusted with powdered sugar, roll out one piece using a rolling pin into a rectangle approximately ¼ inch thick, about 8 by 12 inches. Dust the top surface with powdered sugar as needed to prevent sticking. If the dough sticks or crumbles, add more powdered sugar, reshape into a ball, and roll again.
- Spread Peanut Butter: Evenly spread creamy peanut butter over the rolled dough, leaving a small border along the edges without filling to ensure easy rolling.
- Roll into Log: Starting from the longer side, gently but tightly roll the dough into a log shape, ensuring the peanut butter filling stays inside.
- Slice the Candy: Using a harp knife or a sharp knife, cut the log into slices about ¼ to ½ inch thick to create pinwheel shapes.
- Repeat: Repeat the rolling, spreading, rolling, and slicing process with the second piece of dough.
- Serve and Store: Serve immediately for best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- This recipe is a treasured heirloom known as Potato Candy or Peanut Butter Pinwheels, often passed down through generations.
- Use plain mashed potatoes without any added seasoning or butter to avoid altering the flavor.
- If the dough becomes too sticky or brittle, adjusting the powdered sugar amount is key to achieving the perfect consistency for rolling.
- Let the dough sit at room temperature for a short time if it chills too long and becomes unworkable.
- For an extra dusting and to prevent stickiness, generously use powdered sugar on surfaces and rolling pin.
Nutrition
- Serving Size: 1 pinwheel slice
- Calories: 94 kcal
- Sugar: 18 g
- Sodium: 22 mg
- Fat: 2 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
