Potato Candy with Chocolate Ganache
Welcome to The Secret Recipe Club organized by amandascooking.com. Each month, participating bloggers are assigned another food blog from which to glean a recipe to make and share with the world!
This month, my first, I was assigned Abby Sweets from Knoxville, Tennessee.
Come along and see what I found to make from this (mostly) dessert blog…
You’ve heard of Christmas in July, right? I think that’s why I was drawn to AbbySweeets’ 12 Weeks of Christmas Cookies. The most intriguing (and unusual) recipe was week 5 — Potato Candy. Handed down through the generations from her great-grandmother, April remembers her own mother making them every Christmas.
While April’s family rolls peanut butter into the dough made from mashed potato and icing sugar, I chose to do something a little different, and instead used raspberry jam and chocolate ganache — a classic combination that never disappoints.
: Potato Candy with Chocolate Ganache
: Made from cooked potato and icing sugar, these “cookies” are super sweet and gluten free
- 1 medium Russet Potato (250-300 g)
- 1 (1 kg) bag Icing Sugar
- 200 ml Whipping Cream
- 200 g Bittersweet Chocolate, chopped finely
- 1/2 cup Raspberry Jam
- Peel the potato, trimming away all of the eyes and brown spots. Quarter, then cook in boiling water until tender. Drain and cool completely.
- Meanwhile, bring the whipping cream to slow boil and remove from the heat. Stir in the chopped chocolate and stir well until melted and smooth. Cool the ganache in the fridge until at a spreadable consistency similar to peanut butter. (Watch it closely so that it doesn’t set too much.)
- While the ganache is cooling, mash the potato well with a fork. Add it to a stand mixer fitted with the paddle, then with the machine running on medium speed, gradually add the icing sugar, scraping down the bowl and paddle as required.
- The potato will liquefy with the first of the icing sugar. Continue to add the rest of the bag until it forms a stiff, pastry-like ball. You may not need the entire bag of icing sugar, depending on the size of your potato.
- Lightly sprinkle the counter with icing sugar, and roll out half of the dough into a rectangle about 6″ wide and 1/4″ thick. Spread a thin layer of raspberry jam onto the dough, then top with and even layer of ganache.
- Roll the long end of the dough into a tight cylinder and cut into 1/4″ thick discs.
Preparation time: 30 minute(s)
Cooking time:
Diet tags: Gluten free
Number of servings (yield): 12
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This is indeed a very unique combination. Very very yummy looking!
Mashed potato in “cookie” dough? So intriguing!
I know, Winnie — that`s why I HAD to make it!
What a great recipe! They look so pretty!
I’ve always wondered about potato candy – yours looks fantastic and I’m excited to try the recipe!
Thanks for letting me make your amazing barbecue sauce and I look forward to following Island Vittles in the future
Have a great week….Gerry
Potato candy? This sounds awesome and is super cute! I heart the swirls.
Potato candy? Have never heard of this. Love it!
So fun to be in the Secret Recipe Club with you. This looks amazing :)
I love how we can take someone elses recipe and adapt it to what we like AND have it turn out awesome!
This looks so delicious and i love your adaptation, i wouldnt have been that drawn to the peanut butter version but raspberry + chocolate, right up my street! (in fact i have a post including both coming tomorrow if you like that combo too :) ) Ive seen an almond joy type recipe use potato and coconut before and really wanted to try that too, thank you for the reminder and for this lovely recipe!
can’t wait to check out that choco/raspberry post tomorrow! Theresa
I have heard of potato candy but have never tasted it. I am happy to know that it is delicious!
This looks so interesting and wonderful.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Holy Guacamole.
Lisa~~
Cook Lisa Cook
I’ve heard about potato candy but have never tasted it or made it. This looks delicious. You have a beautiful blog! I’ve enjoyed reading about the island you live on!
I love heirloom recipes like this!
You would never know just by looking at those treats that they were made from potato. Yum!
That looks ridiculously great.
now that’s something I never heard of before! what a great find for the SRC, you all are having so much fun with these posts! I do think the ganache was the perfect accompaniment to that potato candy!
What a cool recipe. I have never used potato in candy before.
This looks fabulous. Nice work on the Secret Recipe Club. Isn’t it fun. I love finding new blogs and reading through them.
I’ve never seen anything like this! What a wonderful choice for SRC… nicely done!
I love your variation on this! I would have never thought to use anything but PB!
Thanks April — I hope your great grandmother would’ve approved too! Theresa
Mmmm love the chocolate raspberry combo!
Bet it was hard to keep your hands off of this one.
This desert looks delicious. I could never guess that there was a potato in it.
My mother used to make potato candy…. The recipe was lost, though. She made ‘chocolate drops’ – vanilla flavored filling, covered in dark chocolate. Yummy! Raspberry? Yummier!
How interesting! I’ve never heard of potato candy before. Yours came out fantastic. The peanut butter filling and your chocolate ganache filling both sound great to me.