Irish Potato Candy
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Don’t let the name fool you– Irish potato candy does not contain potatoes and isn’t from Ireland. This Philadelphia favorite is a no-bake coconut cream cheese confection rolled in cinnamon to look like a tiny potato and is traditionally made for St. Patrick’s Day.
NOT ACTUALLY IRISH NOR POTATOES, BUT ALL DELICIOUS
If there were ever a recipe that I thought might be going through an identity crisis, it’s Irish potato candy. There are no potatoes in the ingredient list, and we can thank the City of Brotherly Love for bringing this creation to us.
More reasons to love Philly.
This sweet homemade confection is actually a Philadelphia-born treat made from butter, cream cheese, powdered sugar, vanilla, and coconut, shaped into lumpy little ovals and rolled in cinnamon so they look like baby potatoes. In fact, when our older son saw them in a bowl, he said “are those tiny potatoes?” They really do look the part!
Now, while we can absolutely giggle about the identity crisis happening here, this candy has stuck around for more than a century for a reason. The texture is soft and creamy, the coconut gives it that nostalgic candy-bar vibe, and the cinnamon coating balances the sweetness while hitting you with a little zing.
And here’s where I put my baking teacher hat on for a second: even though this is a no-bake recipe, it still benefits from technique and success tips, though I promise they are super easy (and modeled after my homemade Easter candy, so you already know they’re well-loved).
I love recipes like this because they remind us that homemade doesn’t have to mean complicated. Sometimes it just means understanding why something works and then confidently making it in your own kitchen, even if it’s a not-Irish, not-potato candy pretending to be both.
YOU’LL NEED THESE 7 INGREDIENTS
I modeled these Irish potatoes from my coconut cream candies with a few changes. The base for these candies is block cream cheese and sweetened shredded coconut, smoothed out a bit with butter, sweetened with powdered sugar, and flavored with vanilla extract and a touch of salt.
The ground cinnamon you use for the coating is up to you– we prefer milder Ceylon cinnamon, which is not what you find in traditional ground cinnamon (Cassian). Ceylon cinnamon is definitely more expensive than Cassian cinnamon, so if it’s available and your budget allows for it, that’s my recommendation.
DO I HAVE TO USE CINNAMON?
You do not have to use cinnamon, no! If cinnamon seems too strong of a flavor pairing for you, I’ve seen folks use cocoa powder instead. You get to choose!
OVERVIEW: HOW TO MAKE IRISH POTATO CANDY
This is a really simple process, and the part that takes the longest, and admittedly my least favorite part, is portioning out the candies. It’s not hard work, but it is time-consuming. This recipe, as written, makes about 90 candies (if you use the same size scoop that I did– a #110 which is about 1 teaspoon), so keep that in mind if you’d like to make fewer. The recipe halves (and, inversely, doubles) very easily.
Make the mixture: the base for these is cream cheese, butter, and shredded coconut. The mixture is thick, but my handheld mixer handled it just fine. If your handheld mixer isn’t all that strong, I recommend using a stand mixer. Regardless, you’ll do a final mix/stir with a spatula to ensure everything is incorporated.
Roll into oblong balls: you can do this in batches or all at one time. If you’re choosing the latter, keep an eye on your potatoes to make sure they aren’t crusting over so much that the cinnamon won’t stick! You can use the warmth of your hands to slightly soften the outside so it will stick better, if you’re having issues.
Roll in cinnamon: you can use a plate or a bowl for this part, though I think it’s easier to do in a bowl.
DO IRISH POTATOES NEED TO BE REFRIGERATED?
Technically, yes, since these candies use cream cheese and butter, they should be refrigerated, but I admit to storing mine at room temperature since they taste better that way, in my opinion. They also rarely last longer than a couple days in our house, so I feel comfortable keeping them at room temperature for that short time. You do what you are most comfortable doing.
We are an Irish-potato-candy-every-year kind of family, so my kids always look forward to the St. Patrick’s Day season for this very reason, but there’s no reason you can’t make them year round. In fact, what a cute treat for any time during spring!
Irish Potato Candy
Ingredients
- ¼ cup (57g) unsalted butter softened to room temperature
- 4 ounces (113g) full fat block cream cheese softened to room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 cups (480g) powdered sugar
- 7 ounces (198g) sweetened shredded coconut about 2 and ½ cups
- 3 Tablespoons ground cinnamon
Instructions
- In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium-high speed until smooth.¼ cup (57g) unsalted butter, 4 ounces (113g) full fat block cream cheese
- Add the vanilla and the salt and mix to combine.2 teaspoons vanilla extract, ¼ teaspoon salt
- With the mixer on low, slowly add the powdered sugar until all of it has been added, then increase the mixer speed to medium-low and blend until combined.4 cups (480g) powdered sugar
- Add the coconut and mix well. Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl to ensure everything is well combined. Set aside.7 ounces (198g) sweetened shredded coconut
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pour the ground cinnamon into a shallow bowl or onto a plate and set aside.3 Tablespoons ground cinnamon
- Using a mini cookie scoop1 (1 teaspoon size), portion the mixture into a ball and use your hands to gently roll the mixture into a slightly oblong potato shape. Once shaped, you can roll your Irish potato into the cinnamon and move to the next, work in manageable size batches, or shape them all and then roll in the cinnamon. If you do the latter, be aware your potatoes may start to crust over, making it a little more difficult to roll into the cinnamon. If I go this route, I like to use the warmth of my hands to make the surface slightly tacky again.
- Place shaped/coated potatoes onto the prepared baking sheet. Candies can be served immediately, and leftovers stay fresh tightly covered tightly in the refrigerator. Irish potatoes freeze well, up to 3 months. Thaw at room temperature. You can coat them before freezing or after thawing.
Video
Notes
- Mini cookie scoop: I use a #110 scoop for Irish potatoes, but you can just use your hands or another size of scoop. Keep in mind, these candies are rich and a little goes a long way.
- Halve the recipe: this recipe makes a lot of candies, and halving it is very simple.
- Cinnamon substitute: some folks don’t love the “bite” of the cinnamon coating. If you think you’d prefer something else, you can use cocoa powder.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.