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Irish Potato Candy

By Paula Deen


Difficulty: Easy

Prep time: 1 hour

Servings: Makes 4½ dozen pieces


  • 4 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon almond extract
  • ⅛ teaspoon salt
  • 1 pound (4 cups) powdered sugar
  • 2⅔ cups sweetened coconut flakes
  • 1½ tablespoons ground cinnamon


In a large bowl, beat together the cream cheese, butter, almond extract, and salt on medium speed for about 3 minutes until fluffy and smooth, occasionally scraping down the sides of the bowl to ensure it’s well combined.

Switch the beater to a low speed and gradually beat in the powdered sugar. Once all the powdered sugar is added, beat on medium speed for another minute until it’s smooth. Scrape the sides again, then add the coconut, and beat it on low until it’s fully mixed.

Using a tablespoon, scoop the mixture onto a parchment-lined baking sheet, ensuring the pieces don’t touch. Refrigerate for 30 minutes or until set.

Roll each candy into a potato shape before rolling it in the cinnamon until it’s fully coated.

Cook’s Note: Store refrigerated in an airtight container for 5 days.