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old fashioned 3 ingredient potato candy on wooden tray
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3 Ingredient Old Fashioned Potato Candy

This 3 Ingredient Old Fashioned Potato Candy is made from a mashed potatoes with a layer of creamy peanut butter. It's a unique and delicious recipe that is so easy to make.


  • 1 medium baked potato
  • 2 pounds (about 7 cups) powdered sugar
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract, OPTIONAL


  • You need one medium potato that is baked and still warm.  You can bake the potato a few ways. Rinse and dry the potato with all methods before cooking. 
    I used a leftover baked potato that I grilled the day before.  I simply cut it open and scooped out the insides once it was done and store it in the refrigerator.  When I went to make the candy the next day, I reheat the mashed potato in the microwave a few minutes, until warmed.
    Microwave: poke the potato all over with a fork, microwave for about 5 minutes, flip potato over and cook again for 3-4 minutes, or until done.
    Oven:  preheat oven to 400 degrees and then bake potato for 45-55 minutes until done.
    Air Fryer:  Poke potato all over with fork, air fry at 400 degrees for 30 minutes.  Check for doneness, if not done, continue to air fry for abouthe 3-4 minutes, or until done.
    Grill: Preheat grill to Medium to Medium-high, depending on your grill.  Wrap potato in foil and place on grill.  Grill potato for 45 minutes, turning every 15 minutes.  Check by poking a fork into foil-wrapped potato, if not done, continue cooking for a few more minutes.  
  • Once your potato is cooked, cut in half and scoop out the insides while the potato is still warm.  Place potato in large bowl. Mash very well.  If you are using the vanilla flavoring, this is the time to add it (1/2 teaspoon).  I did not use it as the recipe I used doesn't call for it, but many other recipes do or even almond flavoring.  
  • Depending on the size of your potato, you may need to add more powdered sugar. Add in the powdered sugar, one cup at a time and mix well until the dough is stiff but workable.  It will become difficult to stir with a wooden spoon.  Using clean hands, you can better incorporate the sugar into the dough, if needed.  I used the entire 2 pound bag of powdered sugar, as my potato was bit larger than I thought.  
  • At this point, refrigerate for at least 1 hour to stiffen the dough.
  • Once the dough has chilled, place a silicon baking pad on a large cutting board (can also use parchment paper). Sprinkle a little powdered (confectioners' sugar) on the board; this will help the dough not stick to the pad. Using a rolling pin, roll the chilled dough into a large rectangular shape, approximately 1/4-inch thick. Add additional powdered sugar if dough gets too soft.
  • Spread the top of the dough with 1/2 cup creamy peanut butter.
  • Roll up the dough into a jelly roll shape (just like making cinnamon rolls). Roll up in plastic wrap and refrigerate for 3 to 4 hours. 
  • After the chilling time is up, slice the chilled rolls into approximately 1/2-inch pieces. Store candy covered in the refrigerator; bring to room temperature to serve.