Ingredients
Method
- In the bowl of a stand mixer with the paddle attachment, combine mashed potatoes, 2 cups confectioners' sugar, and vanilla. Beat on low speed until fully mixed. prep
- Gradually add the remaining confectioners' sugar, one cup at a time, while mixing on low. After incorporating 7 cups, check the texture. The mixture should be moldable without sticking to your hands. If needed, add more sugar in small amounts.
- Lightly dust a sheet of parchment or wax paper with powdered sugar. Transfer the potato mixture to the paper and gently press it down. Dust the top with more sugar, then cover with another sheet of parchment. Roll the mixture into a ¼-inch-thick rectangle. prep
- Carefully remove the top piece of parchment paper, then spread the peanut butter evenly over the surface, leaving a small border around the edges.
- Starting from one long edge, carefully roll the candy into a tight log, peeling off the bottom parchment as you roll. Once rolled, wrap the candy log tightly in plastic wrap. Freeze for 30 minutes or refrigerate for 2 hours.
- Once the candy has firmed up, slice the log into ½-inch-thick pieces using a sharp knife. Serve immediately or store in the refrigerator for up to 3 days.
Nutrition
Notes
This candy is the perfect blend of creamy peanut butter and soft, sweet potato. It's a nostalgic treat, ideal for the holidays or any time you want something unique and indulgent.