russet potato, mashed and cooled (about 1 large potato)
creamy peanut butter
saltIn a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes. Mix in powdered sugar, 1 cup at a time, until a dough has formed. Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough. Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10x12-inches. Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough). Spread peanut butter evenly over dough. Roll dough tightly long-side to long-side using parchment paper to guide it, jelly-roll style. Wrap in parchment and freeze for 1 hour. Cut into 1/4-inch thick slices and serve. Enjoy! Leftover candy should be stored in an airtight container in the refrigerator.
We are baking Candied Sweet Potato Cupcakes with Toasted Marshmallow Topping. These sweet potato cupcakes were inspired by my favorite Thanksgiving casserole… A side dish consisting mainly of candied sweet potatoes prepared with brown sugar, orange juice, spices, maple syrup, and toasted marshmallows or pecan-streusel
I had heard of Irish potatocandy before and thought that could be fun and festive. Oh well, we made up our own version using Sweet Potatoes (I couldn't resist one more recipe for the Sassy Sweets Cookoff) and the results were SO GOOD
Continuing our Cookies and Cocktails party this week with this fantabulous Candy Cane Shooter, loaded with peppermint flavor, amaretto to wake up your taste buds and the creme de cacao makes this cocktail smooth, creamy and incredible