Grandma Shufelts Potato Candy Food

GRANDMA'S POTATO CANDY

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.

GRANDMA'S CANDIED YAMS

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the ends of the yams, then peel and cut the yams into 1/2-inch-thick circles. Add to a 2-quart baking dish. Set aside.
• In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and cloves. Taste the mixture to make sure it's sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams.
• Cover the dish with aluminum foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 minutes more.
• Plate and serve hot. And don't forget to pour the sauce from the baking dish on top!

GRANDMA SHUFELT'S POTATO CANDY

Steps:

• Cook and mash potatoes.
• While still warm, add the powdered sugar.
• Mix well.
• Add the coconut and nuts (I use peanuts).
• Add vanilla.
• Mix well.
• Form into small shapes or balls and leave for a while to cool and set.
• Melt dipping chocolate in a double boiler.
• Using a toothpick, roll each ball into the melted chocolate.
• Store in a cool place.

GRANDMA'S POTATO CANDY

Steps:

• 1. Peel and cube one medium potato, boil till soft, sprinkle powder sugar onto clean surface.Mash 2 cubes of potato with fork in the center of powder sugar.Adding drops of potato water as needed. Then start adding powder sugar to make a dough. Add sugar and water until its like a pie dough. Roll out consistency and size of pie dough. spread peanut butter over dough and roll up like you would a jelly roll, wrap in wax paper and refrigerate. Slice and serve as needed or wanted. Repeat to use all potato, water and peanut butter.

GRANDMA'S CANDIED SWEET POTATOES

Steps:

• Combine butter, vanilla extract, and salt in a bowl. Mix brown sugar and white sugar together in another bowl.
• Layer potatoes and sugar mixture in the bottom of a slow cooker. Pour the butter mixture over the top.
• Cover and cook on Low until tender, about 6 hours.
• Remove 1/3 of the cooking liquid from the slow cooker and pour into a saucepan; whisk in cornstarch. Bring to a boil and cook until thick, about 5 minutes. Pour over potatoes and serve.

GRANDMA'S SWEET POTATO SOUFFLE

Steps:

• Combine sugar, butter, syrup and eggs. Add salt, cinnamon, ginger and nutmeg. Beat with mixer until fluffy. Stir in mashed potatoes. Spoon mixture into a greased 2-qt. baking dish.
• Prepare topping: Mix all topping ingredients together in a small bowl until crumbly.
• Sprinkle topping over portato mixture and bake in 350 degree oven for 30 minutes.