Potato Pinwheels

Potato pinwheels

The Spruce / Elizabeth LaBau

  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 30 portions (30 servings)
Nutritional Guidelines (per serving)
146 Calories
3g Fat
29g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 30 portions (30 servings)
Amount per serving
Calories 146
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 3%
Protein 1g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato pinwheels are a St. Patrick's Day candy with a very surprising ingredient: mashed potatoes! The potatoes make the candy nice and creamy, and the peanut butter filling adds a nice salty touch that keeps them from being too sweet.


  • 1 medium potato (cooked and peeled)
  • 1 teaspoon vanilla extract
  • 6 1/2 cups sifted powdered sugar
  • 1 cup shredded coconut
  • 1/2 cup creamy peanut butter

Steps to Make It

  1. Gather the ingredients.

  2. Cut the peeled and cooked potato into eighths and place in a stand mixer. Beat until mashed, then blend in vanilla extract. (This can be done by hand using a fork or potato masher if you don’t have a mixer.)

  3. Mix in the powdered sugar in batches until thick and incorporated. Add coconut last and mix until well-blended.

  4. Form candy into two equal balls and wrap in cling wrap. Refrigerate for an hour to firm up.

  5. Spread waxed paper on your counter or table and sprinkle with powdered sugar. Roll the candy, one ball at a time, to form an 8-inch square on the waxed paper. Spread each square with peanut butter, covering the entire surface.

  6. Roll the candy into a tight spiral like a jelly roll. Wrap each roll in waxed paper and refrigerate for 2 hours, or until firm enough to cut.

  7. Slice the logs into 1/2-inch slices and serve.


  • To keep the slices fairly round, rotate the log as you cut it so the bottom doesn't get too squished.
  • Store potato pinwheels in the refrigerator in an airtight container.