3 Ingredient Old Fashioned Potato Candy Food

POTATO CANDY

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

Steps:

• You need one medium potato that is baked and still warm. You can bake the potato a few ways. Rinse and dry the potato with all methods before cooking. I used a leftover baked potato that I grilled the day before. I simply cut it open and scooped out the insides once it was done and store it in the refrigerator. When I went to make the candy the next day, I reheat the mashed potato in the microwave a few minutes, until warmed.Microwave: poke the potato all over with a fork, microwave for about 5 minutes, flip potato over and cook again for 3-4 minutes, or until done.Oven: preheat oven to 400 degrees and then bake potato for 45-55 minutes until done.Air Fryer: Poke potato all over with fork, air fry at 400 degrees for 30 minutes. Check for doneness, if not done, continue to air fry for abouthe 3-4 minutes, or until done.Grill: Preheat grill to Medium to Medium-high, depending on your grill. Wrap potato in foil and place on grill. Grill potato for 45 minutes, turning every 15 minutes. Check by poking a fork into foil-wrapped potato, if not done, continue cooking for a few more minutes.
• Once your potato is cooked, cut in half and scoop out the insides while the potato is still warm. Place potato in large bowl. Mash very well. If you are using the vanilla flavoring, this is the time to add it (1/2 teaspoon). I did not use it as the recipe I used doesn't call for it, but many other recipes do or even almond flavoring.
• Depending on the size of your potato, you may need to add more powdered sugar. Add in the powdered sugar, one cup at a time and mix well until the dough is stiff but workable. It will become difficult to stir with a wooden spoon. Using clean hands, you can better incorporate the sugar into the dough, if needed. I used the entire 2 pound bag of powdered sugar, as my potato was bit larger than I thought.
• At this point, refrigerate for at least 1 hour to stiffen the dough.
• Once the dough has chilled, place a silicon baking pad on a large cutting board (can also use parchment paper). Sprinkle a little powdered (confectioners' sugar) on the board; this will help the dough not stick to the pad. Using a rolling pin, roll the chilled dough into a large rectangular shape, approximately 1/4-inch thick. Add additional powdered sugar if dough gets too soft.
• Spread the top of the dough with 1/2 cup creamy peanut butter.
• Roll up the dough into a jelly roll shape (just like making cinnamon rolls). Roll up in plastic wrap and refrigerate for 3 to 4 hours.
• After the chilling time is up, slice the chilled rolls into approximately 1/2-inch pieces. Store candy covered in the refrigerator; bring to room temperature to serve.

POTATO CANDY

Steps:

• Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.

OLD FASHIONED POTATO CANDY

Steps:

• 1. In a small sauce pot, cover potato slices with water and cook over medium heat until soft.
• 2. Drain potato and place in mixing bowl.
• 3. Beat until mashed.
• 4. Add 1/2 sugar and mix well.
• 5. Mix in remaining sugar, scraping down sides as needed.
• 6. Line a counter top with a sheet of waxed paper dusted with confectioners sugar.
• 7. Scrape out dough onto waxed paper and dust top with more confectioners sugar.
• 8. Roll out to a thickness of about 1/4 of an inch.
• 9. Spread dough with peanut butter and roll up like you are making a cinnamon roll.
• 10. Once you have rolled into a log, roll log up in your wax paper.
• 11. Place halves in a gallon zipper bag, seal and store in refrigerator till ready to serve.
• 12. When ready to serve, slice into 1/4 inch slices. Store leftovers in the refrigerator. Note: There probably won't be any leftovers..... LOL!

MASHED POTATO CANDY

Steps:

• Mix together all ingredients, except peanut butter.
• Add sugar until it's of dough consistency.
• Refrigerate to chill dough for an hour or two.
• Roll out onto powdered sugar dusted bread board or waxed paper.
• Spread peanut butter over potato dough.
• Roll it up like a jelly roll loaf.
• Refrigerate for about an hour, then slice into pinwheels.