Last March, I found myself knee-deep in green food coloring and shamrock decorations, hosting a St. Patrick’s Day potluck for friends. Everyone brought the usual suspects – corned beef, soda bread – but I wanted something fun, a nod to those quirky Philly treats I’d heard about from my cousin who grew up near Philadelphia. That’s when I first tried making Irish Potato Candy. No actual potatoes, just this creamy, coconut-packed delight rolled in cinnamon to look like tiny spuds. One bite, and the room went quiet except for the happy murmurs. The sweet vanilla tang mixed with that warm spice hit just right, like a hug from an old family recipe. Now it’s our tradition, and trust me, once you nail this Irish Potato Candy Recipe, you’ll wonder why you didn’t start sooner.
Philadelphia Irish Potato Candy has been a thing since the late 1800s, born in the City of Brotherly Love among Irish immigrants missing home but using local ingredients. It’s not Irish at all – zero potatoes involved – but the cinnamon-dusted balls mimic little new potatoes perfectly. Soft inside, with shreds of sweetened coconut giving just enough chew, they melt in your mouth without being cloying. I love how the cream cheese adds a subtle sharpness that balances the powdered sugar. Perfect for parties or just sneaking one from the fridge late at night.
Irish Potato Candy Recipe: Ingredients You’ll Need
Gathering everything for this Irish Potato Candy takes about 10 minutes at the store. The beauty? Most are pantry staples. Focus on full-fat cream cheese for that rich base – low-fat versions make it weepy.
- 8 ounces cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 16 ounces powdered sugar (about 4 cups), sifted if lumpy
- 7 ounces sweetened shredded coconut
- 1/4 cup ground cinnamon, or more for rolling
These amounts make about 50 bite-sized Irish Potatoes Candy Recipe pieces, gone in a flash at any gathering. Scale up for gifting – they freeze beautifully.
How To Make Philadelphia Irish Potato Candy Step by Step
Start in your stand mixer or with a sturdy spoon – no fancy gear required. Beat the softened cream cheese and butter until fluffy, about 2 minutes. That creamy base smells heavenly already, like frosting dreams.
- Scrape in the vanilla and salt, mix again.
- Gradually add powdered sugar on low speed to avoid a white blizzard in your kitchen. Once smooth, fold in the coconut shreds. The dough will be sticky but moldable – think playdough with tropical vibes.
- Cover and chill for 1 hour. This firms it up so balls hold shape.
- Scoop tablespoon-sized portions, roll into ovals resembling potatoes. Pro move: Wet hands slightly for easier handling.
- Pour cinnamon into a shallow bowl. Roll each ball generously – the color deepens to that perfect potato brown. Tap off excess, place on parchment-lined sheet.
- Chill another 30 minutes. Done! Total hands-on time: 20 minutes.
The first batch I made stuck to my hands terribly – lesson learned: chill longer next time. Now they come out picture-perfect every go.
Look at those little guys, all cinnamon-kissed and ready to devour. The texture contrast – chewy coconut against powdery spice – keeps you coming back.
Pro Tips for Perfect Irish Potato Candy Recipes
Room temp ingredients are non-negotiable; cold ones lead to lumps. Use a cookie scoop for uniform size – uneven balls bake, wait no, these don’t bake, but they look pro. If too soft post-chill, add a tablespoon more sugar.
- Mix low and slow with powdered sugar to dodge clouds.
- Angel flake coconut gives fluffier texture over fine shreds.
- For “eyes,” press in slivered almonds post-roll.
- Double cinnamon for bolder “skin” – tastes even better.
Variations on Traditional Irish Potato Candy
Stick to classic or jazz it up. Philly purists swear by plain cinnamon, but experiments keep it fun. My favorite twist? A hint of coconut extract amps the shreds.
- Mint: Swap vanilla for peppermint extract – St. Patty’s fresh kick.
- Chocolate: Mix in 2 tablespoons cocoa, roll in cocoa-cinnamon blend.
- Peanut Butter: Stir 1/4 cup into dough for Reese’s vibe.
- Green Coconut: Tint shreds for visual pop, no flavor change.
Troubleshooting Irish Potato Candy Recipe Philadelphia
Dough too sticky? More chill time or sugar. Too dry? Tiny cream cheese pat. Cinnamon not sticking? Lightly mist balls with water first. Sweating in fridge? Perfectly normal from butter – pat dry before serving.
Ingredient Substitutions for Desserts Using Potatoes Style
- No cream cheese? Full-fat Greek yogurt or mascarpone works.
- Butter swap: Coconut oil for dairy-free, keeps tropical theme.
- Cinnamon alternative: Cocoa for “dirt” look, less spice.
- Less sweet: Reduce sugar by 1/2 cup, add more coconut.
Storage and Serving Suggestions for Irish Potatoes Candy Recipe
Store in airtight container in fridge up to 2 weeks – they get better day two. Freeze up to 3 months; thaw overnight. Serve chilled on a platter with Irish coffee or as party favors in green bags. Pair with shortbread for cookie tray variety.
Frequently Asked Questions About Irish Potato Candy
Are there real potatoes in Irish Potato Candy? Nope! It’s all coconut and cream cheese magic, shaped like spuds.
Can I make Irish Potato Candy Recipe ahead? Absolutely, up to a week in fridge or months frozen.
Why Philadelphia Irish Potato Candy specifically? Philly’s Irish community invented it over a century ago – a local legend.
Dairy-free Irish Potato Candy possible? Yes, use vegan cream cheese and coconut oil.
How many calories per Irish Potatoes Candy Recipe piece? About 60-80, depending on size – indulgent but small.
Can kids help make Traditional Irish Desert like this? Totally, rolling is fun and mess-free post-chill.
Philadelphia Irish Potato Candy
Equipment
- Stand mixer or hand mixer
- Cookie scoop or spoon
- Parchment-lined baking sheet
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- pinch kosher salt
- 16 ounces powdered sugar about 4 cups
- 7 ounces sweetened shredded coconut
- 1/4 cup ground cinnamon for rolling
Instructions
- Beat cream cheese and butter until fluffy, 2 minutes.
- Add vanilla and salt, mix well.
- Gradually mix in powdered sugar on low. Fold in coconut. Chill dough 1 hour.
- Scoop tablespoon portions, roll into potato shapes.
- Roll in cinnamon, place on parchment. Chill 30 minutes.
- Serve chilled.
Notes
- Chill dough well for easy rolling.
- Add almond slivers for ‘eyes’.
- Store in fridge up to 2 weeks.
