I’m a Philly girl. I was born in Philadelphia and grew up on the Main Line. We moved to Atlanta when I was 15, but my husband and I moved back to the area when our daughter was a baby. I never knew Irish Potato candies were a Philly invention, but I loved them growing up. I’ve been threatening to make these for years, and I finally broke down and did it this past weekend. We brought them to a hoolie we attend every year and they were gobbled up in an instant! Next year I’ll have to double the recipe!
Whip up a bushel for St. Paddy’s Day, you’ll be glad you did.
- ½ cup butter (one stick, softened)
- 1 8 ounce package Philadelphia cream cheese
- 2 tsp. vanilla
- 8 cups powdered sugar
- 14 ounce bag angel flake sweetened coconut
- 3 tbsp. ground cinnamon
- Bring butter and cream cheese to room temperature.
- Cream butter, sugar, and vanilla with a paddle attachment in the mixer. This will form a paste.
- Add powdered sugar a little bit at a time, using a rubber spatula to scrape sides as you mix.
- Add coconut, mixing into the paste.
- Roll the paste into small oval balls and place on a cookie sheet lined with parchment paper.
- Let this sit in the refrigerator for 15-20 minutes.
- Toss potatoes in cinnamon, coating the entire surface.
- Serve in a bowl or a paper sack.
They really look like potatoes, don’t they?
Dish ’em up, and watch ’em disappear!
Thanks for visiting! If you make a batch of Irish Potato Candies, share a pic on our Facebook page! We’d love to see them.