Pioneer Potato Candy Recipe -
Pioneer Potato Candy Recipe

Pioneer Potato Candy

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
  2. 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.
  3. When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.
  4. 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


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2005

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.

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.


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" 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.

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.

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???

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! :)

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.

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.


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  • 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.

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