Eric Perry of the Tech Savvy Professor podcast talks about a family favorite candy recipe that goes back and respects generations

Ingredients

1 small potato (about egg-sized)

4–6 cups powdered sugar

¾–1 cup creamy peanut butter

Instructions

Cook the potato

Peel and boil the potato until very soft.

Mash completely until smooth (no lumps).

Add powdered sugar

While the potato is still slightly warm, gradually mix in powdered sugar.

Keep adding sugar until a thick dough forms that is no longer sticky.

Roll the dough

Dust a counter with powdered sugar.

Roll the dough into a rectangle about ¼ inch thick.

Spread peanut butter

Spread peanut butter evenly across the surface.

Roll and chill

Roll the dough tightly into a log (like a cinnamon roll).

Refrigerate 30–60 minutes to firm up.

Slice

Cut into thin pinwheel slices and serve.

Helpful Tips

One small potato is enough — using more can make the candy too wet.

If the dough becomes sticky while rolling, sprinkle more powdered sugar.

Best stored in the refrigerator for up to a week.

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