Do you have a favorite Easter treat recipe? Regina Rinehimer does and it’s a sweet one. Some may say it’s sweet for those with food allergies; it’s gluten-free, vegan and dairy-free. It is sure to satisfy your sweet tooth and brings back the sweetest memories for both Regina and her cousin.
In a recent chat with her cousin, Regina was reminded of the Potato Candy her Aunt Veronica made every Easter. Aunt Veronica was from an Irish background and Regina’s mother married into it. In fact, you can visit my “2 Weird Hungry Girls” podcast to hear me talking with Regina about this recipe, and all of her priceless memories surrounding it.
Regina is the oldest in the clan of seven children. Needless to say, potatoes were a garden staple. Regina remembers family meals being, “something that was easy to make in addition to using the vegetables (potatoes) from the garden that fed the family. No fast foods and ‘convenience' foods filled with chemicals!”
Today Regina cooks to keep close to her roots but to give herself a bit of a reprieve after a busy day in the office. There is something therapeutic about chopping vegetables or mixing up a bowlful of brownies. We had fun on the podcast, reminiscing about her baking days and this Potato Candy recipe.
Before we go and with Easter on my mind, I wanted to share one of my father’s favorite Easter sweets that just happens to be bread, Tsoureki.
Tsoureki is traditionally a Greek Easter Bread, baked with dyed red eggs and a tiny token of good luck (coin or such), to be found by one family member. You can find that recipe and story here.
Stay on top of wholesome recipes, local eats or Phoebe's food and lifestyle podcast at Phoebe's website. Happy and healthy cooking!
Potato Candy
(vegan and gluten-free)
Recipe provided by Regina Rinehimer
Yields at least 2-3 dozen pieces
Like most old recipes this one does not have exact measurements, but based on my testing, you may want to keep the medium potato to about the size of an apple or tennis ball.
Test the dough as you go. Roll out a small piece as you add the powdered sugar. Get the texture pliable for rolling but not too dry.
Ingredients
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- 2-3 medium potatoes
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- 1 1/2 to 2 pounds confectioners sugar, extra for dusting
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- 1 tspn vanilla extract
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- 2 Tbsp smooth peanut butter
Directions
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- Cook potatoes, peel and mash. Cool the mashed potatoes.
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- Starting with 1/2 pound of confectioners sugar at a time, combine the potatoes, sugar and vanilla in a large mixing bowl. The sugar amount will vary according to the size of potatoes. The dough should be stiff, but not too dry.
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- Transfer the dough to a work surface dusted with confectioners sugar or a piece of waxed paper. Roll out the dough into a rectangle shape, about ½- to 1/4-inch thick.
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- Spread with peanut butter and roll as if for a jelly roll.
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- Slice and place, cut side down, on a platter. May be eaten immediately or keep in the freezer.
Phoebe’s Recipe Notes:
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- The dough will be very sweet. Using more than 2 tablespoons of peanut butter will help cut that sweetness. I also considered using 1/4 - 1/2 cup low-fat cream cheese to help cut the sweetness.
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- I thought it would be fun to add processed or finely shredded coconut flakes to cut the sweetness and add a new flavor.
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- It is easier to roll this candy into a spiral if you roll the dough out on a large piece of wax paper. Use the wax paper to help roll the candy.
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- They were nice dipped in melted chocolate.
