3-Ingredient Old Fashioned Potato Candy Pinwheels
Classic peanut butter potato roll candy combines salty-sweet deliciousness with a fudgy texture!
You only need three simple ingredients to make this nostalgic old-fashioned potato peanut butter roll! Don’t let the potato fool you—this sweet treat tastes nothing like veggies. Instead, you get soft, melt-in-your-mouth candy swirls with creamy peanut butter inside.
This recipe has been around for generations, and it’s a Christmas classic for a reason. It has a ton of names, including peanut butter pinwheels, peanut butter rolls, and potato pinwheels. It’s quick, easy, and makes a big batch, perfect for holiday cookie trays, gifting, or just enjoying. Plus, since it uses pantry basics, it’s one of the most budget-friendly candies you can whip up!
What’s in potato candy?
Just three ingredients come together for this fun vintage recipe:
- Potato – Use a small russet or Yukon gold. You want about 1 cup of potato. Once boiled and mashed, it acts as the binder for the candy. Don’t worry—you won’t taste the potato at all!
- Powdered Sugar – This turns the potato into a sweet, pliable “dough.” You’ll need quite a bit, so be ready to add until you get the right texture.
- Peanut Butter – Classic creamy peanut butter works best here. It makes the filling and gives each bite that salty-sweet flavor combo. Chunky peanut butter does not roll as well. If you use natural peanut butter, make sure it is thoroughly mixed before you spread it.
How to make potato candy
Peel your potato, cut it into chunks, and boil until fork-tender. Drain and mash until you get a smooth consistency Let the mashed potato cool completely to room temperature before moving on. If you use it hot, it melts the powdered sugar and you end up with glop.
In a large bowl, add powdered sugar to the cooled potato a cup at a time, stirring until it forms a dough. You’re looking for a texture similar to playdough—soft but not sticky. You can do this by hand, or use a electric mixer or hand mixer.
Dust your work surface with powdered sugar. Roll the candy mixture into a rectangle about ¼-inch thick.
Spread peanut butter evenly over the top of the dough, leaving a little border around the edges.
Starting from the long side, carefully roll the dough into a long log. Wrap it in wax paper or plastic wrap and chill for about 30 minutes to firm up.
Unwrap the log and cut into ½-inch slices. Arrange your bite-sized treats on a plate, and you’re ready to enjoy!
Tips and Variations
- Swap the filling: Almond butter, Nutella, or cookie butter all work deliciously.
- Festive touch: Add a sprinkle of holiday sprinkles or crushed peppermint on top before rolling.
- Flavor Additions: Add a teaspoon of vanilla extract or another extract to add a little flavor fun!
- Make-ahead: This candy stores really well, making it great for prepping holiday trays in advance. Just make sure to place parchment paper or wax paper between each layer to keep the candy from sticking together!
More Easy Candy Recipes
FAQs
Not at all! The potato just binds the candy together. Once the powdered sugar is added, it turns sweet and dough. You won’t taste the vegetable.
Keep it in an airtight container in the fridge for up to 1 week. You can also freeze the roll (before slicing) for up to 2 months—just thaw slightly before cutting.
Yes! Since this recipe only uses a small potato, you can easily make a double batch by using a larger potato and more powdered sugar.
Definitely. Potato candy holds up well, so you can make it a few days in advance. Just keep it chilled until you’re ready to serve.
Ingredients
- 1 small potato about 1 cup of potato
- 8 cups powdered sugar
- 3/4 cup creamy peanut butter
Instructions
- Peel, boil, and mash the potato. Let it cool to room temperature.
- Put the mashed potato in a large bowl. Add powdered sugar 1 cup at a time until the potato and sugar mixture gets to playdough consistency. You may need slightly less or slightly more than 8 cups of powdered sugar.
- Dust a surface with powdered sugar. Roll the dough out to rectangle of 1/4" thickness.
- Spread peanut butter over the rectangle.
- Roll the dough like a log, pinching the ends to keep the filling in.
- Wrap the log in plastic wrap and place in the refrigerator for 30 minutes to an hour.
- Remove and unwrap the log. Use a sharp knife to cut the candy into 1/2" thick pieces.
- Store in the refrigerator in an airtight container.
This like the recipe that one of my mother’s friends used to make only she used sweet potatoes instead of white potatoes as the outside edge
I’ve never seen it done with sweet potato, but I bet it’s delicious!
It was but she mixed the peanut butter into the sweet potato and then she used white potatoes as well she added vanilla to the white potatoes and then layered the potatoes and rolled them in the roll and sliced them up