Sweet Potato Candy

Tastes Just Like Candy!

Potato Candy was something that always fascinated me. I couldn’t believe it when I tasted it for the first time. The person who made it said you take mashed potatoes and add powdered sugar to them until they form a dough, roll that out and spread peanut butter over it, then roll it up. Sounded so simple! So 12 year old me, who thought he could make anything that simple, asked mom hold out some mashed potatoes from the pot the next Sunday. 

I added some powdered sugar and it turned to liquid, which was ok because they said it would. They gave me tips and advice to make it just right. Just add a cup at a time and it will come together, and that’s what I did. 

Magically after using all the powdered sugar we had, and what 2 neighbors had, it turned into a dough and I rolled it out onto wax paper, spread on some peanut butter, and rolled it up. Into the fridge it went for a couple of hours like they said to help it firm up. When I pulled it out and cut it, I gave my mom a slice because she loved peanut butter, and with the first bite she said “Well, it’s not bad, but I don’t like that you can still taste the pepper.” 

You see, with all the tips they gave me, they forgot the one about not using mashed potatoes that had been ready to serve. That kind of explained the 12 or so cups of powdered sugar it took, or was it the fact that mom always made instant mashed potatoes?

I’ve since made it with some plain mashed up potato and it’s pretty good. But I was eating a baked sweet potato the other night and I though, why couldn’t I make a fall version of potato candy. I wondered what I would do for a filling, because I didn’t want to use peanut butter, and then I remembered a sour cream pumpkin pie I make every few years, so thought the sour cream frosting I made a few weeks ago would probably be great in it. 

So, here it is .....

Yield

25-30

Author

The Appalachian Tale Jimmy Proffitt

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

Print

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Sweet Potato Candy

I was eating a baked sweet potato the other night and I though, why couldn’t I make a fall version of potato candy. I wondered what I would do for a filling, because I didn’t want to use peanut butter, and then I remembered a sour cream pumpkin pie I make every few years, so thought the sour cream frosting I made a few weeks ago would probably be great in it.  So, here is .....

Ingredients

Sweet Potato Portion

• 1 med/large sweet potato, peeled and cubed
• 9 cups of powdered sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Filling

• 3 tablespoons softened butter
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 cup sour cream

Instructions

1. In a medium saucepan, bring the cubed sweet potato to a boil and cook until very tender, about 15-20 minutes. Drain off the hot water and immediately mash the sweet potato in the pot it was cooked in. You want to use the heat of the pot to help evaporate any excess liquid. Let the mashed sweet potato cool completely.
2. When it has cooled, add 2 cups of powdered sugar, and all the spices, with a hand mixer on low. It will completely turn to liquid, but it will come together as you add more sugar. Add 2 more cups and mix again. Now add a cup at a time and mix until it is firm, but not overpowering your hand mixer. Add another cup, but finish mixing by hand with a spatula until all the sugar is combined, and add a little powdered sugar at a time until the dough is firm. On a wax paper-lined baking sheet dusted with powdered sugar, roll out the dough. You may need to dust the top and the rolling pin to prevent sticking. Re-dust as needed. Once you have a rectangle that covers most of the pan, make your filling.
3. For the filling, cream the butter and 2 cups of the powdered sugar until crumbly. Add in the vanilla and half the sour cream until well combined. Mix in the other half until well combined. You want a spreadable frosting that is firm. If needed, add up to 1/2 cup more powdered sugar. Spread the filling over the dough, all the way to the edges.
4. On the long side, begin to roll the dough by pulling it over with the waxed paper. Continue until it is all rolled into a long log. Chill in the fridge for 2 hours. Then cut into 1/2 inch slices. Store slices airtight in the fridge for up to 10 days.

Nutrition Facts

Calories

207.89

Fat (grams)

0.62

Sat. Fat (grams)

0.35

Carbs (grams)

51.68

Fiber (grams)

0.22

Net carbs

51.46

Sugar (grams)

49.89

Protein (grams)

0.16

Sodium (milligrams)

4.63

Cholesterol (grams)

1.76

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