Potato Candy

This sneaky candy is made from a base of, wait for it…potatoes!

By
Robin Asbell
Robin Asbell
Robin Asbell
Chef Robin Asbell is an author of 11 cookbooks and a writer with hundreds of articles, all focusing on plant-forward, global foods. 
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Updated February 25, 2025
Robin Asbell
Potato candy (some with toppings, some just covered in chocolate) on a plate

Simply Recipes / Mark Beahm

Candy making usually involves boiling a syrup, cooking a caramel, or tempering chocolate—and you need a candy thermometer. In this candy, all you need is a boiled potato, a fork, and a way to melt chocolate. Potato candy is a perfect project to make with your kids on a rainy day. Or throw together while they’re at school, then let them guess what’s in it. 

Special Candy That’s Easy To Make

I’ve been making this easy candy since I discovered it in a church fundraising cookbook I found at a yard sale in the '80s. The idea of using a sturdy tuber to make candy made me laugh out loud, and I couldn’t wait to try it. Potatoes have a neutral flavor, and by the time you mix up the filling, all you taste are the sugar, coconut, and vanilla. 

It’s simple enough that you can riff on it, too. Try it with an added half teaspoon of almond extract, and top each with an almond before dipping, for an almond joy-like candy. 

Plate of potato candy with one piece bitten into

Simply Recipes / Mark Beahm

An Old Fashioned, Frugal Candy

These candies have been around since the Depression and were probably made before that. Sometimes they go by the moniker “old fashioned potato candy,” and a bar-shaped version is called “Maine potato candy.” Undoubtedly created by a frugal cook looking for a treat, it’s both inexpensive and easy to make. 

The only caveat is that you can’t use leftover mashed potatoes, with all the milk and butter added. You need plain, thick potato mash. A potato ricer or a fork is all you need to avoid any telltale lumps of potato. 

No Chocolate Tempering Needed

You don’t have to temper chocolate for these homespun treats. You can even use chocolate chips or melting wafers. Because they won’t be glossy like tempered chocolate, it’s a good idea to sprinkle the tops with a little garnish right after dipping. Toasted coconut, chopped nuts, or colored sprinkles mask the lack of shine and also give the candies curb appeal. 

Potato candy (some with toppings, some just covered in chocolate) on a plate

Simply Recipes / Mark Beahm

Get Creative With Potato Candy Variations

You can watch me make my sweet potato candy version, or let your creativity go wild. Orange sweet potatoes and pumpkin spice? Or try purple sweet potatoes and add some cinnamon and lime zest. 

Make It for Now or Later

Potato candy freezes and thaws well, so stash a batch in the freezer to raid when you crave something sweet. They are also perfect for filling out that cookie platter at the holidays, or even for a bake sale. Nobody needs to know how easy they were to make!

Old-Fashioned Homemade Candy Recipes

Potato Candy

Prep Time 20 mins
Cook Time 10 mins
Chill Time 4 hrs
Total Time 4 hrs 30 mins
Servings 11 to 22 servings
Yield 22 pieces

I prefer Yukon Gold or other yellow potatoes, for their slightly buttery flavor and smooth texture. Some recipes call for russets, but I find their mealy texture a little too assertive. Any waxy potato, like a red potato, will mash to a smooth consistency, allowing it to pull a disappearing act. 

This recipe calls for more chocolate than you’ll use. This is necessary to have enough to submerge the balls as you dip them. You’ll have leftover melted chocolate. It’ll be fine to use again. Pour it on a parchment-lined sheet and let it harden in the fridge, then break or cut into small pieces to use as chocolate chunks. Keep refrigerated. 

For a variation, swap sweet potatoes with potatoes and add 1/2 teaspoon cinnamon or pumpkin spice.

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Ingredients

  • 1/2 cup (70g) plain mashed potatoes, from about 1 large (5-ounce) potato

  • 1 1/2 cups (160g) powdered sugar

  • 1 1/2 cups (90g) shredded coconut, unsweetened

  • 1 teaspoon vanilla

  • 16 ounces (454g) semisweet chocolate (3 cups chips)

  • Toasted shredded coconut, sprinkles, or decorating sugar for garnish, optional

Method

  1. Prep the pan:

    Line a large sheet pan with parchment paper. Set aside.

  2. Cook the potato:

    Cut the potato in half, leaving the skin on. Place in a small saucepan, add water to cover, and boil until very tender when pierced with a knife, about 10 minutes. The exact boiling time will depend on the potato itself.

    Remove with a slotted spoon and set aside on a plate. Strip off the skin as soon as it’s cool enough to handle.

    Peeled, cooked potatoes on a plate for potato candy recipe

    Simply Recipes / Mark Beahm
  3. Make the filling:

    Use a ricer or fork to mash the potatoes in a large bowl to a very smooth consistency. Measure out 1/2 cup for this recipe, and use the rest for another purpose. While the mashed potatoes are still slightly warm, stir in the powdered sugar, coconut, and vanilla, using a large spoon or your hands.

    Scoop 1 tablespoon portions and shape gently into balls (the balls may be quite soft; this is OK). Place them on the prepared sheet pan, not touching. Freeze for at least 3 hours.

    Mashed potato in a bowl for chocolate-covered potato candy recipe

    Simply Recipes / Mark Beahm
    Mashed potato divided into smaller portions for potato candy recipe

    Simply Recipes / Mark Beahm
    Mashed potato shaped into small truffles for potato candy recipe

    Simply Recipes / Mark Beahm
  4. Dip in melted chocolate:

    To dip, melt the chocolate in a double boiler. Put an inch of water in the bottom pot and bring to a simmer. Place the chocolate in the top pot (or a metal bowl), and set over the simmering water. Turn off the heat and stir gently until the chocolate is evenly melted.

    As the chocolate melts, you can briefly and gently roll the coconut filling balls in your hands to give them neater shapes (this is by preference, not required).

    Place the bowl of warm chocolate on a folded kitchen towel on the counter. One by one, drop each ball in the chocolate, turn with a fork to coat, then lift out of the chocolate. Tap to let the excess chocolate fall back into the pot. Return to the baking sheet and sprinkle with coconut or sprinkles. Continue until all candies are coated.

    Bowl of melted chocolate for potato candy recipe

    Simply Recipes / Mark Beahm
    Potato candy truffles dipped in chocolate, placed on a parchment paper-lined baking sheet, and topped with various toppings (sprinkles, shredded coconut, etc)

    Simply Recipes / Mark Beahm
  5. Chill and serve:

    Refrigerate until firm, about 1 hour. 

    Store, tightly covered, in the refrigerator for up to 2 weeks. Freeze for up to 3 months.

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    Simple Tip!

    You’ll have lots of leftover melted chocolate. It’ll be fine to use again. Pour it on a parchment-lined sheet and let it harden in the fridge, then break or cut into small pieces to use as chocolate chunks. Keep refrigerated.

    Sheet pan with chocolate covered potato candy topped with various toppings

    Simply Recipes / Mark Beahm
    Potato candy (some with toppings, some just covered in chocolate) on a plate

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
158 Calories
9g Fat
22g Carbs
1g Protein
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Nutrition Facts
Servings: 11 to 22
Amount per serving
Calories 158
% Daily Value*
Total Fat 9g 11%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Total Sugars 19g
Protein 1g
Vitamin C 0mg 2%
Calcium 8mg 1%
Iron 1mg 5%
Potassium 115mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.