Cinnamon Roll Potato Candy

Hello fellow foodies! Today, I am super excited to show you how to make my Cinnamon Roll Potato Candy. It’s very yummy and addictive. Yes, you read that right; this candy has mashed potatoes in it. You may not know it but candy made with potatoes has been around for a very long time. Sometimes, it is coated in chocolate and other times you may find it with a peanut butter ribbon in it.
For my version, I decided to add a swirl of cinnamon, brown sugar, and butter to resemble a cinnamon roll. It’s a really neat candy that has a great flavor, comes together easily, and does not need to be refrigerated for storage. I think it would make great little gifts for the upcoming holidays and would make a festive addition to any party table.

Ingredients:
1 Russet potato
1/2 plus 1/4 cup unsalted butter room temperature
6-7 cups powdered sugar plus extra for dusting
1 tablespoon vanilla extract
1/2 cup light brown sugar
1 tablespoon ground cinnamon

Utensils/Appliances:
Medium saucepan
Knife
Potato peeler
Parchment paper
Dental floss
Stand mixer or hand mixer and bowl
Small microwaveable bowl
Microwave
Spatula
Stove
Spoon

Peel your potato and cut it into 1 inch slices. You will need 1/2 cup of mashed potatoes so make sure you are using a large potato.
Place you potato slices in a medium saucepan and fill halfway with water. Cook on high heat for 30 minutes or until slices are tender.

Very important: strain the potato slices from the hot water and place them in a bowl to cool completely.
Use a potato masher to mash the potatoes. Don’t try to use leftover mashed potatoes that have been seasoned. Sadly, those won’t taste very good in this candy. Save those for a delicious Shepard’s pie. Yum!

Add 1/2 cup of mashed potatoes to your stand mixer. To this add, 1/2 cup (1stick) unsalted butter. Add 1 cup of your powdered sugar plus 1 tablespoon of vanilla extract.
Mix on low until combined.
Gradually, add the remaining powdered sugar until a thick dough forms while mixing. Place mixture in the refrigerator for 10 minutes so that it can firm up.

In a small microwaveable bowl, add remaining 4 tablespoons of butter, 1/2 cup of light brown sugar, and 1 tablespoon of ground cinnamon. Microwave for 30 seconds on high and stir to combine. The filling will be a thick liquid.

Remove potato mixture from the refrigerator. Lay a piece of parchment paper on your work surface and dust it, your hands, and a rolling pin with powdered sugar.
Roll potato mixture into a large 12 x 18 inch rectangle.

Use a spoon, and spread the filling across the potato mixture. Be sure to spread it all the way to the edges.

Now, you will roll up your candy to make the iconic cinnamon roll swirl. Take the long edge of your rectangle and begin rolling. Use a spatula if the dough sticks to the paper at all.
Roll the parchment paper around the cans and place in the freezer for 5-10 minutes or until firm again.

Remove candy from the freezer and unroll the parchment paper. Use dental floss to wrap around the roll and tie off slices. Each slice should be about 1/2 inch in width. This method will keep your tube cylindrical. A knife will flatten the candy and you won’t have circular slices.

Add your slices of candy to a plate and serve to friends and family or store in an airtight container at room temperature. Enjoy!