Homemade Irish Potato Candy that’s easy to make, no baking needed! This old fashioned candy looks just like potatoes! Made with cream cheese and powdered sugar.
Pennsylvania Dutch Potato Candy
Irish Potato Candy is a favorite treat where I grew up in Pennsylvania, right alongside other Pennsylvania Dutch classics like Shoofly Pie and Amish Potato Stuffing . There used to be a candy store in the mall (remember when everyone went to the mall to shop?) that sold these little cinnamon-dusted candies, and I’d crave them every time we walked by. During the holidays and St. Patrick’s Day, they were always a must-have in the kitchen!
Years later, I found myself craving Potato Candy again—but the mall is long gone, and now I live in NYC. What’s a girl to do? Make her own, of course! They taste exactly how I remember from my childhood—the cream cheese and coconut mixture melts in your mouth, and the cinnamon gives them that perfect sweet smell. They’re absolutely delicious, and just like shoofly pie and Amish potato stuffing, they bring back all the cozy Pennsylvania Dutch memories I grew up with.
What Is Potato Candy?
Irish Potato Candy are delicious little treats that look just like spud potatoes. They’re made with cream cheese, powdered sugar, shredded coconut and then rolled in ground cinnamon.
Even though they’re called “potato candy” they’re not made with potatoes at all. They are a popular dessert in Pennsylvania, more specifically Pennsylvania Dutch country.
How to Make Potato Candy
Beat your softened butter and cream cheese together in a bowl with a hand mixer until it’s smooth.
Add powdered sugar and vanilla into bowl and continue beating until fully mixed. It should look fluffy.
Add shredded coconut and mix with a spoon.
Place a couple tablespoons of ground cinnamon in a shallow bowl. Grab a scoop of cream cheese batter out of the bowl and shape into what looks like a small potato. I try to keep them around 1 – 1.5 inches long. Roll each side in the cinnamon mixture, making sure the little potato now has cinnamon all over it.
Place on parchment paper lined baking sheet and chill for at least 2 hours in the refrigerator.
Now my favorite part, time to eat them! Warning, they’re addictive! For any extras, you can store in the refrigerator for a few days.
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Ingredients
- ▢ 1/4 cup butter softened
- ▢ 8 ounces cream cheese
- ▢ 1 teaspoon vanilla extract
- ▢ 4 cups confectioners powdered sugar
- ▢ 2 1/2 cups unsweetened shredded coconut
- ▢ few tablespoons of ground cinnamon
Instructions
- Beat your softened butter and cream cheese together in a bowl with a hand mixer until it’s smooth.
- Add powdered sugar and vanilla into bowl and continue beating until fully mixed and fluffy.
- Add coconut and mix with a spoon, until it’s fully mixed in with the cream cheese batter.
- Place a couple tablespoons of ground cinnamon in a shallow bowl. Grab a scoop of cream cheese batter out of the bowl and shape into what looks like a small potato. I try to keep them around 1 – 1.5 inches long. Roll each side in the cinnamon mixture, making sure the little potato now has cinnamon all over it.
- Place on parchment paper lined baking sheet and chill for at least 2 hours in the refrigerator.
- Eat! Enjoy! For any extras, you can store in the refrigerator for a few days.
Video:
Irish Potato Candy (Pennsylvania Dutch)
Ingredients
- 1/4 cup butter softened
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 4 cups confectioners powdered sugar
- 2 1/2 cups unsweetened shredded coconut
- few tablespoons of ground cinnamon
Instructions
- Beat your softened butter and cream cheese together in a bowl with a hand mixer until it’s smooth.
- Add powdered sugar and vanilla into bowl and continue beating until fully mixed and fluffy.
- Add coconut and mix with a spoon, until it’s fully mixed in with the cream cheese batter.
- Place a couple tablespoons of ground cinnamon in a shallow bowl. Grab a scoop of cream cheese batter out of the bowl and shape into what looks like a small potato. I try to keep them around 1 – 1.5 inches long. Roll each side in the cinnamon mixture, making sure the little potato now has cinnamon all over it.
- Place on parchment paper lined baking sheet and chill for at least 2 hours in the refrigerator.
- Eat! Enjoy! For any extras, you can store in the refrigerator for a few days.
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
