POTATO CANDY
"When the going gets tough, the tough get going."
Provided by Southern Living Test Kitchen
Time 1h30m
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes. Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp. at a time, to form dough.
- Gather dough into a ball; dust with powdered sugar. Roll to ⅛ inch thick on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.
- Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into ¼-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.
3 INGREDIENT OLD FASHIONED POTATO CANDY (NO BAKE)
Easy 3 ingredient, no-bake, old fashioned potato candy is such a surprisingly delicious and addictive treat that's perfect for peanut butter lovers and gift-giving alike!
Provided by Tiffany
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Place potato in a smal pot, cover with water, and boil until very tender. Drain and transfer to a large bowl. Mash (or use a hand mixer) until smooth and lump-free.
- Add 4 cups powdered sugar and mix until blended (will be a sticky mess and this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough).
- Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4 inch thick rectangle.
- Spread peanut butter evenly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve.
- Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.
Nutrition Facts : Calories 166 kcal, Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
GRANDMA'S POTATO CANDY
Grandma's Potato Candy (also called peanut butter pinwheels) is a classic recipe that only requires a small amount of ingredients. A cherished treat!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Place the cooled mashed potatoes into a large bowl. Add the butter and beat with an electric hand mixer until smooth. Add the vanilla and stir in until combined.
- Slowly add in the powdered sugar 1 cup at a time, fully mixing in the first cup before adding the next. How much you use depends on how watery your mashed potato is as well as humidity, etc.
- You want the consistency to be like cookie dough that you can roll out. When you put a little bit in your fingers you should be able to press and mold it together.
- In this step, you have to work pretty quickly because it can dry out. Layout a large piece of wax or parchment paper, dust it generously with powdered sugar. Place the potato mixture on the paper, add a generous amount of powdered sugar on top.
- Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can.
- Smear the peanut butter all over the top leaving a half-inch border.
- Tightly roll into a long log. Place on a piece of plastic wrap and roll the log up and tuck the ends under. Place in the refrigerator for 10 minutes to set.
- Unwrap on a cutting board and cut into ¼-½ inch slices to serve.
Nutrition Facts : Calories 151 kcal, Carbohydrate 32 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 27 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 2 g, ServingSize 1 serving
CLASSIC CANDIED YAMS
With just the right amount of sweetness and spice, these sweet potatoes are cooked on the stovetop until they are tender, freeing up valuable oven space at your holiday meal.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size.
- Melt the butter in a large Dutch oven over medium heat. Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl. Add the sugar mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly.
- Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes. Season the pecans with some salt while warm, let them cool completely and coarsely chop.
- Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top.
PIONEER POTATO CANDY
The main ingredients for this old fashioned candy are mashed potato and confectioners' sugar. Salted peanuts can be substituted for shredded coconut for a different taste. Best to use left over chilled mash potatoes. This candy tastes just like a PeterPaul mound. You can put an Almond on top of each candy ball and it will taste like an Almond Joy.
Provided by Sweet Southern Bell
Categories Candy
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
- In a mixing bowl, combine the potato, salt and vanilla and the coconut. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
- When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.
- After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. Shape in small 1/2 inch balls. Dip balls in melted chocolate then roll in peanuts or coconut.
Nutrition Facts : Calories 519.5, Fat 21.3, SaturatedFat 13.5, Cholesterol 0.3, Sodium 170.2, Carbohydrate 91.7, Fiber 6.7, Sugar 76.5, Protein 5.3
MAINE POTATO CANDY
Years ago, folks in Maine ate potatoes daily and used leftovers in bread, doughnuts and other dishes. This potato candy recipe captures all of the old-school flavors. -Barbara Allen, Chelmsford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds (40 servings).
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.
Nutrition Facts : Calories 155 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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