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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 60.7 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Irish Potato Candy - GF calories by ingredient
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Irish Potato Candy - GF

Submitted by: MILLERSIMPSON

Introduction

An interesting Dessert that is Gluten Free - but not overly low in calories... An interesting Dessert that is Gluten Free - but not overly low in calories...
Number of Servings: 40

Ingredients

    Baked Potato skin removed - 1 potato (2-1/3" x 4-3/4")
    Powdered Sugar, 2 Pounds
    Peanut Butter, smooth style, .5-1 cup

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Directions

Peel the potato and slice into one inch cubes, or so. Boil the potato cubes until you are able to stick a fork in each piece, lift it out of the pot, and the potato slides easily off the fork.

After that, drain the water, and mash the potato in a large bowl. start adding the confectionary sugar once the potato is mashed. it will get VERY watery at first, so use a spoon, but after a while, the dough will harden up as the sugar saturates it. You'll have to use your hands to knead the dough after about 1 bag of sugar. Keep adding sugar until the dough won't take any more. Then dust the countertop or cutting board with more powdered sugar, and roll out the dough to about 1/4 inch thick. I usually have to throw some more sugar on the dough every so often (use it instead of flour), so it doesn't stick to the rolling pin. Spread a good layer of peanut butter on it, and carefully roll it back up. Chill the roll in the fridge for about an hour, take it out, and slice it so that each piece is about 1/4 to 1/2 inch thick.

Number of Servings: 40

Recipe submitted by SparkPeople user MILLERSIMPSON.






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Member Ratings For This Recipe

  • Made this 50 years ago, you can also freeze this. It is so good, also can be made with crunchy peanut butter. I like to dip in dark chocolate, minimizes the sweetness a bit. Thank You for reminding me of this recipe. - 7/7/12

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