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Irish Potato Candy – Pennsylvania

Break out your green sweater and practice your Irish step dance moves, it’s almost St. Patrick’s Day. And what better way to

Irish Potato Candy - Pennsylvaniacelebrate than by making these cute candies that look like mini potatoes but taste like coconut heaven.

If you live in the Philadelphia area, these candies start making an appearance at bakeries, candy shops and grocery stores around early March. Their origin is uncertain but some claim they were first made by Irish immigrant candy makers in the late 1800s or the early 1900s.

Irish Potato Candy - PennsylvaniaThis no-cook recipe that we found from The Kitchn couldn’t be easier. To help shape the candies, put the portioned candy batter in the refrigerator for about 30 minutes or until the batter firms up. Then simply shape and dip in cinnamon. Slainte!

 The Edgar Allan Poe National Historic Site in Philadelphia (only open for tours on the weekends) showcases the author and poet who is often called the Master of the Macabre.

Irish Potato Candy

  • Servings: 4 dozen
  • Difficulty: easy
  • Print

Ingredients

  • 4 tablespoons butter, softened to room temperature
  • 4 ounces cream cheese, softened to room temperature
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1/8 teaspoon salt
  • 2 2/3 cups sweetened coconut
  • 2 tablespoons cinnamon

Instructions

Using a stand or handheld mixer, combine butter, cream cheese and vanilla. Beat for 3 minutes until mixture is smooth, occasionally stopping to scrape down sides of bowl. Gradually add the powdered sugar, again, stopping to scrape down sides of bowl. Add salt and coconut, mixing until incorporated.

On a baking sheet lined with parchment paper, scoop out batter into tablespoon-sized mounds. Place baking sheet in refrigerator for approximately 30 minutes or until candy is cold. Remove baking sheet.

Place cinnamon in a clean, small bowl. Shape each mound into a little potato. Toss each piece of candy in the cinnamon until completely coated.

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