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A classic Appalachian potato candy recipe featuring a silky sweet potato dough rolled with creamy peanut butter and sliced into beautiful pinwheels. This vintage no-bake Christmas candy is simple, nostalgic, and incredibly delicious.

Old-Fashioned Potato Candy

A classic Appalachian potato candy recipe featuring a silky sweet potato dough rolled with creamy peanut butter and sliced into beautiful pinwheels. This vintage no-bake Christmas candy is simple, nostalgic, and incredibly delicious.
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Ingredients Equipment Method Notes

Ingredients
  

  • Dough
  • 1 medium russet potato about ½ cup mashed
  • 3 –4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Filling
  • ¾ cup creamy peanut butter

Equipment

  • Medium saucepan
  • Potato masher
  • Large mixing bowl
  • Rolling Pin
  • measuring cups
  • Measuring spoons
  • Parchment paper
  • Plastic wrap
  • Sharp knife

Method
 

  1. Peel and boil the potato until fork tender.
  2. Drain and mash until perfectly smooth.
  3. Cool completely.
  4. Mix in vanilla and salt.
  5. Gradually add powdered sugar until a soft dough forms.
  6. Roll dough into a ¼-inch rectangle on powdered sugar-dusted parchment.
  7. Spread peanut butter evenly over the dough.
  8. Roll tightly into a log.
  9. Wrap and refrigerate for at least 2 hours.
  10. Slice into pinwheels and serve.

Notes

Use cooled mashed potatoes for the best texture.
Add extra powdered sugar if the dough is sticky.
Chill overnight for the cleanest slices.
Store refrigerated between sheets of parchment paper.