Unless you’re from Pennsylvania, you’ve probably never heard of Irish potato candy. I didn’t know what they were, but assumed they were candy made from potatoes. Wrong!
Not So Irish
Sweet Irish potato candy doesn’t have roots in Ireland, but instead was created in Pennsylvania—more specifically, in the Philadelphia area.A Kid-Friendly Project for St. Patrick’s Day
Making Irish potato candy is as simple as beating all the ingredients—except the cinnamon—together into a fluffy, sticky mass. To make them easier to roll (and to firm them up if they’re at all runny), scoop out the candy and chill before rolling into little potato shapes and dusting in the ground cinnamon (recruit the kids for this part!).Irish Potato Candy
Makes about 4 1/2 dozen- 4 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 pound (4 cups) powdered sugar
- 7 ounces (2 2/3 cups) flaked, sweetened coconut, preferably angel flake
- 1 1/2 tablespoons ground cinnamon
Return the mixer to low speed and gradually add the powdered sugar. When all the powdered sugar is incorporated, increase the speed to medium and beat until smooth, about 1 minute. Stop the mixer and scrape down the sides again. Add the coconut and beat on low speed until incorporated.
Line a baking sheet with aluminum foil or parchment paper if desired for easy cleanup. Scoop the coconut mixture out by level tablespoons onto the baking sheet, spacing them close together but not touching. Repeat until all the mixture is used up. Refrigerate for 30 minutes for the mixture to set.
Place the cinnamon in a small bowl. Using your hands, roll 1 of the pieces into a slightly oblong potato shape. Roll in the cinnamon to completely coat, then place back on the baking sheet. Repeat with the remaining pieces.