This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Pioneer Potato Candy

Read Reviews (11)

"The main ingredients for this old fashioned candy are mashed potato and confectioners' sugar. Salted peanuts can be substituted for shredded coconut for a different taste." — DEBEHOO

Ingredients Edit and Save

Watch video tips and tricks

How to Make Hard Candy

Twice Baked Potatoes

Fachamatta's Famous Potatoes

Dannon Oikos Twice-Baked Potatoes

How to Make Roasted Red Potatoes

Roasted Garlic Mashed Potatoes

Homestyle Potato Chips

Perfect Mashed Potatoes

Garlic Mashed Potatoes Secret Recipe

Sugar and Sweeteners

Types of Salt

Vanilla Extract vs Vanilla Bean

Original recipe makes 2 dozen Change Servings

1 pound semisweet chocolate, chopped
1 cup mashed cooked potatoes
1/2 teaspoon salt

2 teaspoons vanilla extract
2 pounds confectioners' sugar
2/3 cup shredded coconut

Check All Add to Shopping List

Directions

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
In a mixing bowl, combine the potato, salt and vanilla. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.
After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. Shape in small 1/2 inch balls. Dip balls in melted chocolate then roll in peanuts or coconut.

Kitchen-Friendly View

ADVERTISE WITH US

I had never heard of potato candy. This recipe came up when I was looking for a potato salad recipe and since it was close to christmas I decided to try it. I am glad I did. It was so good. I have no idea why another reviewer said it wasn't good. Mine came out perfect. I followed the recipe for the dough exactly the way it is printed. It does liquify at first but by the end of adding all the sugar it is a nice dough. One suggestions would be to microwave or bake the potato instead of boiling them. It keeps the potato drier so you don't have to add extra sugar. Also I started with 8 oz of chocolate and figured if I need more I could add it as I went, but that was enough for me. I rolled them into balls and dunked the bottom half in chocolate. It was easier and less messy that way. Then I rolled them in crushed peanuts, mini chips, coconut, and crushed pepperment. Then I set them white side down on wax paper. The toppings you can use is endless. We liked the peanuts the best. Also instead of using vanilla you could add any flavor of extract you like or some rum or brandy. I will be making this again.

—A cook in Houston

See full review »

Most Helpful Critical Review

Dec 17, 2003

I am a professional chef, and I must say that I have not tasted anything as terrible as this candy. I have used other potato candy recipes in the past with great success.

—DIMETHIOS

See full review »

13 Ratings

Jan 05, 2004

For years,we have been enjoying this candy but we call this candy "Fried Oysters". My mother-in-law is getting up in years and decided that this Christmas she wouldn't be making her candy. I questioned her about how to make it and then checked with "all recipes.com" to compare. Its the same ingredients and is just as good if not better than what we've had for years. I've made this twice this Christmas. The second time I used my mixer to blend in the powdered sugar. It saved time & energy. After it was mixed, I put in the frig for 2 hours. Next, I used my small cookie scoop for even amounts and rolled into balls. I put these back into the frig so they would firm up. This made dipping much easier. I used 1 1/2 lb. of dipping chocolate, 22 oz. Spanish peanuts (chopped fine in my food processor). Makes approximately 5 1/2 dozen. Note: Don't salt the water when boiling the potatoes or your candy will be too salty.

—Morupe

See full review »

Dec 18, 2002

An old boyfriend's mother use to make potato candy. I loved it, she gave me the recipe years ago but had lost it. This is almost identical. Thanks. Everyone at work loved it.

—VANILLA_SPARKY

See full review »

Dec 02, 2005

Thank you SO much for this recipe. I have been making ths candy from the time I've been on my own. Originally I used my mother's recipe, but over the years (she passed away when I was 7 years old, in 1956), the handwritten recipe has gotten sort of "messed up". This one is just the same...DELICIOUS!!! Every time I make this I am suddenly thinking I've done something wrong, when first adding the powdered sugar, it truly liquifies, but turns into a very special treat. Thanks again for this one. I can't imagine why one of the reviewers didn't like it???

—SULEO

See full review »

Jan 30, 2009

Well, I should have expected these would be sweet, and they were :( ... but not willing to waste any ingredients on this experiment, the girls and I added several different things to salvage into a very addictive confection. Here's the list... 1/2 cup more potato. At least 2/3 cup cocoa (the "dark" Hershey cocoa was phenomenal in this). 1 tsp. instant coffee granules, undissolved; and per another recipe, an extra 1/2 tsp. salt. Then we added flaked and chopped sweetened coconut to taste, right into the bowl. We did not dip, but immediately rolled in coconut or cocoa. The pioneers would not recognize this, but we liked it! :)

—joy-of-jesus-smileymom

See full review »

Dec 05, 2007

I too have used BAKED potatoes, peeled and mashed. Is it possible that the author made a mistake by not being specific about the potatoes? The word "cooked" leaves room for various interpretations.

—Sil E Bird

See full review »

Dec 06, 2010

An easier version I read about is to spread the mixture in a buttered foil lined 9-in. square pan with foil. Cover and refrigerate overnight. Cut into 2-in. x 1-in. rectangles. Cover and freeze. Then dip the frozen candy into the chocolate - sounds much easier to work with. I'm looking forward to trying this candy. In a microwave or double boiler, melt candy coating. Dip bars in coating; place on waxed paper to harden. Store in an airtight container.

—BAGELCAT

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pioneer Potato Candy

Potato Candy

Dad's Potato Candy

Gram's Potato Candy

Peanut Butter Potato Candy

Potato Candy from Ohio

Irish Peanut Butter Potato Candy

Irish Potato Candy

Chocolate Cheese Candy

Mable's Potato Cookies

ADVERTISE WITH US

Nutrition

Calories
516 kcal
26%

Carbohydrates
102 g
33%

Cholesterol
< 1 mg
< 1%

Fat
13.3 g
21%

Fiber
3.3 g
13%

Protein
3.1 g
6%

Sodium
162 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pioneer Potato Candy

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 516
Calories from Fat: 120

% Daily Value *
Total Fat 13.3g 21 %
Saturated Fat 7.8g 39 %
Cholesterol < 1mg < 1 %
Sodium 162mg 6 %
** Potassium 70mg 2 %
Total Carbohydrates 102g 33 %
Dietary Fiber 3.3g 13 %
Protein 3.1g 6 %
Sugars 94.6g
Vitamin A < 1 %
Vitamin C 2 %
Calcium < 1 %
Iron 20 %
** Thiamin 2 %
** Niacin 3 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.