Every year as St. Patrick’s Day approaches, I find myself making a batch of this wonderfully deceptive Irish Potato Candy. It’s a nostalgic treat from Irish-American kitchens in Philadelphia, and despite the name, there isn’t a single bit of potato in it. The name comes from their charming resemblance to tiny potatoes, fresh from the earth, thanks to a simple roll in cinnamon.
What I love most is the sheer simplicity. This is a no-bake recipe that comes together in about 15 minutes with just a bowl and a spatula. The candy itself has a wonderfully dense, chewy texture from the coconut, balanced by a creamy, sweet base of cream cheese and butter. It’s the perfect little confection to share with family or bring to a gathering.
Mastering the Perfect Texture
The final texture of your Irish Potato Candy is all in the sugar. The confectioners’ sugar does more than just sweeten the mixture; it provides the structure that allows the candies to hold their shape. If your mixture feels too soft or sticky to roll, the solution is to gradually mix in more sugar, a few tablespoons at a time, until it becomes a firmer, workable dough. Conversely, if you prefer a softer, creamier candy, you can use slightly less sugar. Just be aware that softer candies will need to be stored in the refrigerator to stay firm.
Balancing Sweetness and Spice
The cinnamon coating is what gives these candies their signature “potato skin” look and a lovely, warm spice flavor that cuts through the sweetness of the filling. The amount of cinnamon is a matter of personal taste. For a classic, straightforward spice, stick with the recipe. If you want to add a little more depth, try mixing a teaspoon of unsweetened cocoa powder into the cinnamon. This adds a subtle, earthy bitterness that beautifully complements the sweet, creamy interior. Start with a light coating and add more until you find the balance you enjoy.
Choosing the Right Ingredients
Because this recipe has so few ingredients, their quality really shines through. For the creamiest, smoothest base, be sure to use full-fat block cream cheese and let it soften completely to room temperature to avoid lumps. A pure vanilla extract, rather than an imitation one, will lend a much richer, more complex flavor. Finally, the coconut is key to the candy’s texture. Sweetened shredded coconut provides both chewiness and moisture. Ensure your coconut is fresh, as older, dried-out coconut can make the candy feel gritty.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: none
- Total Time: 15 minutes
- Servings: 24 candies
- Difficulty: Easy
Ingredients
- 113g (4 oz) cream cheese, softened
- 56g (4 tbsp) butter, softened
- 5ml (1 tsp) vanilla extract
- 480g (4 cups) confectioners’ sugar
- 200g (2 1/2 cups) sweetened shredded coconut
- 16g (2 tbsp) ground cinnamon
Step-By-Step Instructions
- Prepare the base
In a large mixing bowl, combine the softened cream cheese and butter. Use a spatula or a hand mixer on low speed to beat them together until the mixture is creamy, smooth, and completely blended. Mix in the vanilla extract until just incorporated.
- Add the sweetness
Add the confectioners’ sugar to the cream cheese mixture one cup at a time. Mix well after each addition, scraping down the sides of the bowl as you go. This gradual process prevents lumps and ensures a smooth, uniform base.
- Fold in the coconut
Once the sugar is fully incorporated, gently fold in the shredded coconut with a spatula. Continue mixing until the coconut is evenly distributed throughout the candy base, which will now be thick and dough-like.
- Shape the candies
Scoop out portions of the mixture (about a tablespoon each) and roll them between your palms to form small, oblong shapes that resemble tiny potatoes, about 1 to 1.5 inches long. If the mixture is too sticky to handle, chill it in the refrigerator for 10-15 minutes to firm up.
- Dust with cinnamon
Place the ground cinnamon in a shallow bowl or on a plate. Roll each shaped candy in the cinnamon until it is lightly and evenly coated on all sides. This creates the classic “potato skin” appearance.
Substitutions & Variations
- Less Sweet: Use unsweetened shredded coconut instead of sweetened to reduce the overall sugar content.
- Chocolate Twist: Mix 1 teaspoon of unsweetened cocoa powder with the ground cinnamon for a richer, more complex flavor coating.
- Different Spices: For a different warm spice profile, try replacing half the cinnamon with an equal amount of ground nutmeg or a pinch of cardamom.
If you enjoy this dish, try our Fruit Dessert Taco for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store these candies in an airtight container in the refrigerator for up to 2 weeks. For the best flavor and texture, you can serve them chilled directly from the fridge or let them sit at room temperature for about 10 minutes to soften slightly.
Nutrition
- Serving Size: 1 candy
- Per Serving: 80 calories, 3g fat, 12g carbohydrates, 1g protein
- Per 100g: 280 calories, 10g fat, 42g carbohydrates, 4g protein
- Estimates only.
FAQ
How can I prevent the candy filling from feeling greasy or grainy?
Use room temperature butter and cream cheese so they combine smoothly. Over-mixing can make the fats separate, causing a greasy feel, so mix until just blended.
My candy dough is too soft and sticky to roll. What's the best fix?
The warmth from your hands can soften the butter. Chilling the mixture for 10-15 minutes will firm it up, making it much easier to handle and roll smoothly.
What should I do if my potato candy mixture looks separated or oily?
This happens when the fats get too warm. Just place the bowl in the refrigerator for about 15 minutes, then stir gently to bring the mixture back together.
Does the type of shredded coconut I use really matter for the texture?
Yes, it does. Unsweetened, finely shredded coconut provides a better texture and less sweetness, letting the creamy flavor shine through. Avoid coarse or flaked coconut.
Why isn't the cinnamon coating sticking to my potato candy balls well?
The candy surface might be too dry from over-chilling. Let them sit at room temp for a few minutes so they become slightly tacky, which helps the cinnamon adhere better.
Can this Irish potato candy recipe be made completely dairy-free?
Yes, you can use dairy-free block-style cream cheese and firm butter sticks. The texture may be a bit softer, so you might need to chill the dough a bit longer.
How well does this potato candy freeze and what is the best thawing method?
It freezes beautifully for up to 3 months. First, freeze the candies in a single layer on a sheet, then transfer them to a bag to prevent sticking. Thaw in the fridge.
Can I double this recipe to make a larger batch for a party or gifts?
Absolutely. This recipe doubles well. Just ensure you use a large enough bowl to mix everything evenly without compacting the ingredients, which helps keep the texture light.
Should I serve this candy chilled from the fridge or at room temperature?
It depends on your preference. Serve chilled for a firmer, chewier bite. Let them sit out for 10 minutes for a softer, creamier texture that melts in your mouth.
Why is this treat called potato candy when there are no potatoes in it?
The name is all about appearance. Once the creamy coconut centers are rolled in the cinnamon mixture, they look just like tiny, freshly harvested potatoes from the garden.
Equipment
- 1 Large mixing bowl
- 1 Spatula
- 1 Hand mixer (optional)
- 1 Small shallow bowl or plate
Ingredients
- 113 g (4 oz) cream cheese softened
- 56 g (4 tbsp) butter softened
- 5 ml (1 tsp) vanilla extract
- 480 g (4 cups) confectioners’ sugar
- 200 g (2 1/2 cups) sweetened shredded coconut
- 16 g (2 tbsp) ground cinnamon
Instructions
- Combine the softened cream cheese and butter in a large mixing bowl and beat until smooth and creamy.
- Mix in the vanilla extract just until incorporated.
- Add the confectioners’ sugar gradually, one cup at a time, mixing well after each addition until smooth and uniform.
- Fold in the shredded coconut until evenly distributed and the mixture forms a thick dough-like consistency.
- Scoop tablespoon-sized portions and roll them between your palms to shape small oblong ‘potato’ candies, about 1 to 1.5 inches long. Chill for 10-15 minutes if too sticky.
- Place the ground cinnamon in a shallow bowl and roll each candy until evenly coated to form a cinnamon ‘potato skin’ appearance.
