• Skip to main content
  • Skip to site footer
  • WordPress
  • Facebook
  • Twitter
  • Instagram
  • YouTube

Morsels And Moon Shine

    Irish Potato Candy

    April 14, 2021 by Aileen Metcalf

    Have you ever heard of such a thing as Irish Potato Candy?

    I’m using this Irish Potato Candy recipe as a part of my St. Patrick’s Day series, but I believe it originated as a Pennsylvania Dutch or Amish recipe. A few years ago, I travelled to Philadelphia for a work conference and stayed with my college friend, Ralph. Ralph is a native Pittsburgher, much like myself, so we weren’t as knowledgeable about the western part of the state and their food traditions.

    When we got to a certain storefront, Ralph urged me to try this chocolate-covered truffle. I did, and it was delicious. It had a sweet, fluffy white centre - kind of like a fluffier mounds bar. He exclaimed, “It’s potatoes!” From then on, I always thought it was a creative and yummy way to use potatoes. I bet sweet potatoes would work well too!

    I “healthed up” these potato candy treats; traditionally, they often have tons of powdered sugar in them. My Irish Potato Candy recipe uses maple syrup to sweeten it up. In that way, it sacrifices a bit of the fluffiness, but overall it’s a bit better for you. The finely shredded coconut adds a bit of texture and fluff to the candy.

     

    Print

    Irish Potato Candy

    Recipe by Aileen MetcalfCourse: Uncategorized
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal

    Ingredients

    • 1 c. mashed potatoes, cooled

    • 2 T. coconut oil, softened

    • 2-3 T. vanilla-infused bourbon (learn more about infusing your own!)

    • 1 c. unsweetened coconut, finely shredded

    • 6 T. pure maple syrup

    • Dark chocolate, for coating

    • Migliori Siti Non Aams
    • Casino Non Aams
    • Casino Senza Autoesclusione
    • Casinos Not On Gamstop
    • App Tài Xỉu Online Uy Tín
    • Nederlandse Bookmakers

    Directions

    • In a food processor, combine all of the ingredients and puree until smooth.
    • Grab a small cookie sheet and line it with parchment or wax paper. Using a cookie scoop, scoop out at least 12 individual dollops of batter. Freeze the batter for 20 minutes.
    • In the meantime, melt some dark chocolate for your coating. After the 20 minutes have elapsed, dunk each piece of candy in the chocolate with a spoon. Place the candy back on the parchment paper. Repeat with the rest of the candy. Stick the candy in the freezer for 10 more minutes to harden the chocolate.
    • These Irish Potato Candies are best enjoyed in the fridge. Before I eat them, I let them sit out on the counter for 10 minutes or so. Yum!

      Enjoy these easy truffles!

      Cheers,

      -Aileen
    Category: Uncategorized

    About Aileen Metcalf

    Welcome to Morsels & Moonshine!
    I’ve always had a fondness for dessert and for animals. Why not combine them? On this site, I hope to merge my passion for baking using whole foods and natural ingredients, with my goal of using fewer animal-based products.

    Previous Post: « Castle Black Forest Cupcakes
    Next Post: Heart-Shaped Linzer Dog Biscuits for Valentine’s Day »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Sidebar

    Inspiration

    “Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

    Recent Posts

    Splash O'Stout Brownies with Salted Caramel Sauce
    Pineapple Inside-Out Cake Pops with Rum-Infused Cherries
    Whiskey Irish Oat Bread
    Rum & Plum Scones
    Easy No-Bake Icebox Cake
    Lemon Ladyfinger Napoleon

    Copyright © 2022 · Morsels And Moon Shine · All Rights Reserved · Powered by Mai Theme