Irish Potato Candy
Despite what they’re name suggests, Irish potato candies aren’t made from potatoes at all. They’re actually sweet confections made with cream cheese and coconut, coated in cinnamon to replicate the look of potatoes. They’re easy to make dairy free and a perfect way to celebrate St. Patrick’s Day.
Irish potato candies aren’t from Ireland.
Irish potato candies originated in Philadelphia, Pennsylvania among Irish immigrants, and they have turned into a St. Patrick’s Day tradition there. Even though I consider myself a true Wisconsin girl, I was my family is actually from in Philadelphia and we’ve been making these candies for as long as I can remember.
The candies are pretty simple to make. You’ll be completely finished in under an hour, which (in my opinion) isn’t too long for such an amazing confection. Just mix up the cream cheese and coconut filling and roll it in some cinnamon. Rolling them into potato shapes is totally optional, but really does add to the cuteness. Serve them in a brown paper bag – a.k.a. a potato sack.
If you need more recipes for your St. Patrick’s Day menu, try my baked corned beef, homemade Irish sausage or Irish beef stew. Don’t forget to make some sauteéd cabbage or Irish champ for your sides.
We also love these not-very-traditional St. Patrick’s Day desserts: Lucky Charms cookies, Guinness cake, pistachio cake.
Ingredients & substitutions
- Cream cheese – Since we are making this recipe dairy free, I used vegan cream cheese. If you are working with dairy, just a regular block of cream cheese works. I don’t recommend the reduced fat. For dairy free, I tested the recipe with both Violife and Wayfare brands.
- Butter – To replace dairy butter, I used 1/2 stick of Earth Balance vegan buttery sticks for this recipe.
- Powdered sugar – You want store bought powdered sugar that has added cornstarch to it.
- Coconut – You will want sweetened, shredded coconut for this recipe. I don’t recommend replacing it with unsweetened as it contributes to the flavor and sweetness of the candy.
- Cinnamon – This is for coating the outside of the candy.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this Irish potato candy
Make the filling. Use an electric mixer to beat the butter, cream cheese and vanilla together until fluffy and smooth. Then, slowly add the powdered sugar about 1/2 cup at a time, until it’s fully incorporated. Next, mix in the shredded coconut until it’s evenly distributed.
Shape the candy. Roll the filling into tablespoon-sized balls and dip each of them in a bowl of cinnamon to coat. Transfer them to a wax or parchment-lined baking sheet and pop them in the fridge. Once they’re cooled, you should be able to store them in a container where they’re touching.
Pro tip: I like to roll all of my filling out before starting with the cinnamon to keep the cinnamon off my hands and prevent it from getting into the center of the candies. Once I roll them in the cinnamon, I roll them back and forth in the palms of my hands to make a more oval, potato-like shape.
More St. Patrick’s Day recipes: corned beef and cabbage tacos / Guinness braised beef / vegan Irish soda bread / Irish shepherd’s pie
Ingredients
- 1/4 cup butter (softened*)
- 4 ounces cream cheese (softened (1/2 package)*)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 1/2 – 3 cups sweetened coconut flakes
- 1 – 1 1/2 tablespoons cinnamon
Instructions
- In a large bowl with an electric mixer, beat butter, cream cheese and vanilla.
- Slowly add powdered sugar and continue mixing to incorporate – scraping sides when necessary.
- Add coconut and continue to mix until combined.
- Roll mixture into tablespoon-size balls.
- Roll each piece cinnamon to coat.
- Once coated, roll candies into a potato shape – if desired.
- Set on a parchment or foil lined cookie sheet and chill until set.
- Store candies in refrigerator until ready to serve.
