Potato Candy Recipe by The Pioneer Woman
While it might sound unusual, potato candy is a surprisingly delicious dessert that brings together the unexpected combination of potatoes, peanut butter, and powdered sugar. The Pioneer Woman’s recipe offers a straightforward approach to making this sweet treat, which is perfect for unique occasions or as a special holiday dessert.
Ingredients
– 1 large russet potato (about 12 ounces)
– 2 Tbsp. salted butter, at room temperature
– 1 tsp. vanilla extract
– 6 cups powdered sugar, plus more for dusting
– 1/2 cup creamy peanut butter, at room temperature
Directions
- Microwave the Potato: Prick a large russet potato all over with a fork and microwave on high for 8 to 10 minutes, rotating halfway through. If the potato is still firm, continue to cook in 1-minute increments until it’s easily pierced with a paring knife.
- Mash the Potato: Let the potato cool enough to handle, then cut it in half and scoop out the flesh. Mash the potato in a medium bowl until smooth. Measure out ½ cup of the mashed potato and reserve the rest for another use.
- Combine Ingredients: In a stand mixer fitted with the paddle attachment, combine the mashed potato, butter, and vanilla. Beat on medium-low speed until well combined.
- Add Powdered Sugar: Reduce the mixer speed to low and gradually add the powdered sugar, 1 cup at a time, until a dough forms. Stop adding powdered sugar when the dough reaches a texture similar to molding clay (usually between 4 to 6 cups of sugar).
- Roll Out the Dough: Place a large sheet of waxed paper or parchment paper on a work surface, lightly dust it with powdered sugar, and roll out the potato candy dough to a 12-by-10-inch rectangle, about ¼-inch thick. Dust the top with more powdered sugar if needed.
- Spread Peanut Butter and Roll: Apply a layer of creamy peanut butter evenly over the dough. Starting from one of the long sides, roll the candy tightly into a log using the waxed paper as a guide. Gently peel away the waxed paper as you roll.
- Freeze and Slice: Wrap the log in waxed paper, twisting the ends to seal, and freeze for at least 45 minutes or up to 1 ½ hours. Once firm, remove the waxed paper and slice the roll into ¼-inch-thick pieces.
Variations and Tips
For those looking to experiment with different flavors or coatings, consider adding a pinch of salt, a drizzle of chocolate, or sprinkling with chopped nuts. The versatility of this recipe allows you to customize it according to your taste preferences.
Why It Works
Despite the unusual use of potatoes, this candy doesn’t taste like potatoes; instead, it has a sweet, fudgy consistency that complements the peanut butter perfectly. The potatoes act as a binder, holding the other ingredients together without contributing a distinct potato flavor.
Frequently Asked Questions (FAQs)
Q: Will the potato flavor be noticeable in the candy?
A: No, the potato acts as a binder and doesn’t impart a distinct potato flavor to the candy.
Q: Can I use different types of potatoes?
A: Russet potatoes are recommended for this recipe due to their high starch content, which helps achieve the right dough consistency.
Q: How long can I store the potato candy?
A: The candy can be stored in an airtight container in the refrigerator for up to a week or frozen for longer periods.
Conclusion
This unique potato candy recipe is a delightful surprise for anyone looking to try something new and sweet. With its simple ingredients and easy preparation, it’s perfect for special occasions or as a fun treat for the family.
