Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Irish Potato Candies
Getting reviews...
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 38 to 40 candies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 39 servings
- Calories
- 86
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 0 g
- Cholesterol
- 6 mg
- Sodium
- 43 mg
The name of this candy is misleading: There are no potatoes included in the dish. Instead, it’s a beloved sweet treat meant to resemble adorable little potatoes. Irish potato candies are traditional seasonal confections found at candy stores and groceries around St. Patrick’s Day, particularly in the Philadelphia area. The Philly version consists of a smooth, sweet mixture studded with shredded coconut and then rolled in ground cinnamon for a two-bite treat that looks just like a mini potato.
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 38 to 40 candies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 39 servings
- Calories
- 86
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 0 g
- Cholesterol
- 6 mg
- Sodium
- 43 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Line a baking sheet with parchment paper. Set aside.
- Place the cream cheese, butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 1 minute. Reduce the speed to low and slowly add the confectioners’ sugar until fully incorporated. Add the coconut and mix on low until just incorporated, about 1 minute.
- Using a tablespoon measure, spoon out level tablespoons of the candy mixture onto the prepared baking sheet. Using your hands, shape each spoonful into an oval potato shape.
- Place the cinnamon in a medium bowl. Roll each potato candy in the cinnamon until fully coated and place back on the prepared baking sheet. Chill the candies in the refrigerator for 30 minutes before serving. You can refrigerate the candies in an airtight container between layers of parchment or wax paper for up to a week.
