If you’ve never tried it before, you’re in for a delightful surprise with this Potato Candy Pinwheels with Peanut Butter Recipe. It might sound unusual to have potatoes in candy, but trust me, this old-fashioned treat is absolutely fan-freaking-tastic. Soft, sweet, and creamy with a peanut butter twist, it’s one of those nostalgic recipes that I just can’t stop making—especially when I want to impress friends or indulge in a little handmade comfort food. Stick around, and I’ll walk you through every step to make sure your pinwheels come out perfect, just like my grandma used to make them.
Why You’ll Love This Recipe
- Unexpected Ingredient Magic: Mashed potatoes add softness and a unique texture that sets this candy apart from anything else you’ve tried.
- Simple Pantry Staples: You probably already have most ingredients on hand, making this a quick and easy treat to whip up at home.
- Kid-Friendly and Crowd-Pleasing: Whether it’s for a party or an after-school snack, these pinwheels always disappear fast!
- Customizable Sweetness and Flavor: You can tweak the peanut butter and sugar levels to suit your taste and dietary needs.
Ingredients You’ll Need
The beauty of this Potato Candy Pinwheels with Peanut Butter Recipe is how a few simple ingredients come together for a nostalgic treat that’s both soft and sweet. A couple of shopping tips: be sure to use plain mashed potatoes without any added seasoning, and choose a creamy peanut butter that you love for the filling because that flavor really shines.
- Mashed potatoes: Use plain, unsalted mashed potatoes—they’re the perfect base that keeps this candy soft and pliable.
- Salted butter: Softened to room temperature for easy mixing; salted adds just the right balance to the sweetness.
- Powdered sugar: The key to sweetening and thickening the dough; be prepared to add quite a bit until the dough feels just right.
- Vanilla extract: Adds warmth and extra flavor depth to the candy dough.
- Creamy peanut butter: The star filling that contrasts beautifully with the sweet potato dough—smooth spreads work best.
Variations
One of the things I love about this Potato Candy Pinwheels with Peanut Butter Recipe is how much room there is for personalization. Over the years, I’ve tried a few twists here and there—that’s the beauty of simple recipes like this. Feel free to experiment and make it your own!
- Nut Butter Swap: I once replaced peanut butter with almond butter for a milder, buttery flavor—and my family didn’t even notice the difference!
- Chocolate Drizzle: For a fancier touch, drizzle melted chocolate over the pinwheels after slicing. It’s a surefire hit for parties.
- Flavored Extracts: Add a hint of cinnamon or maple extract along with the vanilla for a seasonal twist that warms you right up.
- Dietary Modifications: You can use powdered sugar alternatives and natural nut butters to make this recipe gluten-free and dairy-free if needed.
How to Make Potato Candy Pinwheels with Peanut Butter Recipe
Step 1: Whip Up the Potato Candy Dough
Start by combining your plain mashed potatoes, softened salted butter, and one cup of powdered sugar in a large mixing bowl. I like to use an electric mixer here because it really helps blend everything smoothly, plus it saves your wrists from some serious work! Once those ingredients are nicely combined, you’ll add the rest of the powdered sugar—one cup at a time. This step is key because the dough needs to be just right: firm enough to roll but still pliable. When after about six cups it feels like you can mold it, go ahead and stir in the vanilla extract. Don’t rush this part—it’s the foundation for your pinwheels.
Step 2: Chill and Chill Some More
Once your dough is ready, it’s time to refrigerate! You’ll want it chilled for at least 30 to 60 minutes so it firms up enough to roll out easily. I’ve learned through trial and error that chilling it too long (like overnight) can make it brittle, so avoid that if you don’t want cracks. If your dough feels too stiff after chilling, just let it sit at room temp for 10-15 minutes—it softens up nicely and won’t crumble when you roll it out.
Step 3: Roll and Spread the Dough
Divide your chilled dough in half so it’s easier to roll. Working on a powdered sugar-dusted surface, roll one half into a rectangle about ¼ inch thick—roughly 8×12 inches is perfect. Dust your rolling pin and the top of the dough with more powdered sugar as needed to prevent sticking. If your dough starts to crumble or fall apart, it’s usually a sign you need to add more powdered sugar, reshape it into a ball, and try rolling again. Once the rectangle looks great, spread a layer of creamy peanut butter evenly over the surface, leaving a thin border around the edges. This helps seal the roll later on.
Step 4: Roll Into Pinwheels and Slice
Starting with the longer edge, gently roll your dough into a tight log—kind of like a jelly roll. This step is so fun because you get to see the pretty swirl forming as you roll. To slice, I highly recommend using a harp knife if you have one; it gives you clean, even cuts without squishing the candy. Aim for slices between ¼ to ½ inch thick—thinner slices might be too fragile, thicker ones can be too doughy. Repeat with your second dough half, then set out the pinwheels and enjoy your homemade treat!
Pro Tips for Making Potato Candy Pinwheels with Peanut Butter Recipe
- Mash Your Potatoes Smoothly: I always use starchy potatoes and mash them until completely smooth—any lumps will ruin the candy’s texture.
- Don’t Skip the Powdered Sugar Test: The dough needs to be firm enough to hold its shape but not dry; adding sugar gradually helps you hit that balance.
- Rolling Patience Pays Off: Take your time rolling the dough tightly to avoid air pockets that cause cracking when sliced.
- Room Temp Rescue: If your dough is brittle after chilling, just let it sit a bit—softened dough is much easier to roll without breaking.
How to Serve Potato Candy Pinwheels with Peanut Butter Recipe
Garnishes
For everyday snacking, I often leave the pinwheels unadorned because their swirls are so charming on their own. But if I want to dress them up, a light dusting of extra powdered sugar or a drizzle of melted chocolate works wonderfully. Sometimes, I toss on a few crushed peanuts for texture—plus it ups the peanut butter vibe!
Side Dishes
This candy is sweet and satisfying on its own, but when I serve it at gatherings, I like pairing it with a fresh fruit salad or a cup of hot coffee or tea. It balances the richness, especially if you’re serving for dessert after a hearty meal.
Creative Ways to Present
For holiday parties or birthdays, I arrange the pinwheels beautifully on a platter in a spiral or flower pattern, then add edible flowers or sprigs of mint around the edges. Sometimes, I place them in mini cupcake liners to make them easy to grab. It’s amazing how a little thoughtful presentation makes these simple treats feel extra special!
Make Ahead and Storage
Storing Leftovers
I store leftover pinwheels in an airtight container in the refrigerator, where they keep really well for up to a week. Just be sure to let them come to room temperature a bit before serving so they’re soft and not too firm to enjoy.
Freezing
Although I’ve rarely needed to freeze these because they vanish so fast, you can freeze the pinwheels by wrapping them tightly in plastic wrap and placing them in a freezer bag. Thaw overnight in the fridge, then let come to room temp before slicing or serving for best texture.
Reheating
No reheating is necessary for these sweet pinwheels, but if they get too firm from the fridge, just sit them out for 10-15 minutes to soften. They’re best enjoyed soft and smooth—not warm, but never straight cold either.
FAQs
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Can I use instant mashed potatoes for this recipe?
I don’t recommend instant mashed potatoes because they often have additives that change the texture and flavor of the candy. Freshly boiled and mashed potatoes yield the best, smoothest dough for this recipe.
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What if my potato candy dough is too sticky or crumbly?
If it’s sticky, add more powdered sugar little by little until it firms up. If it’s crumbly, your potatoes might be too dry or you may have added too much sugar—try warming and kneading the dough a bit or add a small amount of softened butter to improve pliability.
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Can I use crunchy peanut butter instead of creamy?
You can, but creamy peanut butter spreads more easily and evenly, making rolling simpler and the texture smoother. Crunchy peanut butter adds texture but can make rolling a little tricky.
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How long will these potato candy pinwheels stay fresh?
Stored in an airtight container in the fridge, they stay fresh for about a week. Always let them soften slightly at room temperature before serving for the best experience.
Final Thoughts
This Potato Candy Pinwheels with Peanut Butter Recipe holds a special place in my heart—it’s one of those heirloom treats that connect me back to family and simpler times. I love how easy it is to make, how few ingredients it requires, and how every bite brings a comforting sweetness with a surprise texture. I’m confident that once you make it, you’ll want to keep this recipe close for holidays, special occasions, or whenever you want a little nostalgic indulgence. Give it a try—you’ll be so glad you did!
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Potato Candy Pinwheels with Peanut Butter Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes (for cooking and mashing potatoes)
- Total Time: 2 hours 50 minutes (includes chilling time)
- Yield: Approximately 40 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Potato Candy is a nostalgic, sweet treat made with a simple dough of mashed potatoes, butter, powdered sugar, and vanilla, rolled out and filled with creamy peanut butter. This old-fashioned candy is easy to make, with a soft, sweet exterior and a rich peanut butter center, perfect for a homemade dessert or gift.
Ingredients
For the Candy Dough
- ½ cup plain mashed potatoes (see recipe notes for cooking instructions)
- ½ cup salted butter, softened
- 6-7 cups powdered sugar, plus additional for dusting
- 2 teaspoons vanilla extract
For the Filling
- Creamy peanut butter (amount as needed for spreading)
Instructions
- Combine Dough Ingredients: In a large bowl, mix the mashed potatoes, softened butter, and 1 cup of powdered sugar using an electric mixer until well combined and smooth.
- Add Remaining Sugar: Gradually add 1 cup of powdered sugar at a time, mixing thoroughly after each addition. After reaching 6 cups, test the dough’s consistency. If it is not firm enough to roll into a ball or mold, continue adding more sugar until the dough is pliable and moldable.
- Stir in Vanilla: Add 2 teaspoons of vanilla extract to the dough and mix until fully incorporated.
- Chill the Dough: Refrigerate the dough for 30 to 60 minutes. Avoid chilling too long as the dough may become too firm and brittle; if that happens, let it sit at room temperature for 10 to 15 minutes before rolling.
- Roll Out Dough: Divide the chilled dough into two equal parts. On a powdered sugar-dusted clean surface, dust the dough with additional powdered sugar and roll it out with a rolling pin to a rectangle approximately 8 by 12 inches and about ¼ inch thick. If the dough is sticky, add more powdered sugar and re-roll accordingly.
- Spread Peanut Butter: Evenly spread creamy peanut butter over the rolled-out dough, leaving a small border along the edges free of peanut butter.
- Roll into Log: Starting from the longer side of the rectangle, carefully and tightly roll the dough into a log shape.
- Slice the Candy: Using a harp knife or a sharp knife, cut the rolled log into pinwheel slices about ¼ to ½ inch thick.
- Repeat: Repeat the rolling, spreading, rolling, and slicing process with the other half of the dough.
- Serve and Store: Serve the potato candy immediately or store leftovers in an airtight container refrigerated for up to one week.
Notes
- This recipe is a beloved traditional treat known as Potato Candy or Peanut Butter Pinwheels, inspired by a grandmother’s recipe.
- Ensure the mashed potatoes are plain and free from added seasonings or lumps to achieve the best dough texture.
- Adjust powdered sugar quantity as needed for dough consistency; too little sugar results in sticky dough, and too much can make it brittle.
- If the dough becomes too firm after chilling, allow it to sit at room temperature briefly before rolling.
- Use a harp knife or a very sharp knife for clean, even slices.
- Read all tips and instructions before beginning to ensure smooth preparation.
Nutrition
- Serving Size: 1 pinwheel slice
- Calories: 94 kcal
- Sugar: 18 g
- Sodium: 22 mg
- Fat: 2 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
