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Irish Potato Candy with Ceylon Cinnamon

Irish Potato Candy with Ceylon Cinnamon

Featured Spices
Caviar from 6-inch Madagascar vanilla bean
4 cups of palm sugar
2 1/2 cups flaked coconut
2 tablespoons of ground Ceylon cinnamon
1/4 cup butter, softened
1/2 (8 ounces) package cream cheese

This delicious dessert is a uniquely Philadelphian treat, you can find it in any candy store around mid- March. It is believed that Irish immigrants start selling it around the 1800s and it has stayed around until now making its great comeback every Saint Patrick’s Day. These Potato Candies are a perfect finish to our St. Patrick’s Day Irish menu.

In a medium bowl, whip the butter and cream cheese together until smooth. Use a sharp knife to slice open your vanilla bean lengthwise down the center. With the blade, scrape the caviar out of the bean and set it aside. Discard the pod or use it in other recipes. Add the vanilla and palm sugar to the butter and cream cheese mix; beat until smooth. Mix in the coconut and roll the mixture into balls and roll them in the cinnamon. Place onto a nonstick surface and chill to set. If you want a darker color, roll the potatoes in cinnamon again.

Burma Spice Tip: You can use vanilla pods to infuse milk or cream with subtle vanilla flavor, or you can insert them in a jar of sugar to make vanilla-scented sugar.


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