October 15th 2024.
When Al Roker reminisces about his beloved mother and her cooking, there's one dish that always comes to mind - the poon. This mysterious side dish was a staple at every holiday meal and special Sunday dinner, but no one in the family knows where it originated from or how it got its peculiar name. However, it holds a special place in Roker's heart and has become a part of his family's traditions.
In fact, the recipe for poon is now featured in the new cookbook written by Roker and his daughter Courtney, aptly titled "Al Roker's Recipes to Live By." This cookbook not only includes delicious recipes but also shares memories and stories behind each dish, making it a true keepsake for any family.
One of the most cherished memories Roker has of the poon is the tradition of playfully teasing his mother while she was making it for Thanksgiving dinner. As soon as the tantalizing aroma of spices filled the air, the kids would do anything to distract their mother from finishing the dish. They would even send one of them into the kitchen with a fake question, causing their mother to rummage through cabinets and ultimately burn the poon in the oven. Their mischievous giggles would soon be drowned out by the sound of the fire alarm.
But his mother wasn't one to be fooled for long. She eventually found a way to outsmart them by always having a backup poon in the fridge, much to the kids' surprise and delight. This sweet and savory dish holds so many fond memories for the Roker family and has become a symbol of love and togetherness.
For those looking to try their hand at making this beloved dish, here is the recipe for Sweet Potato Poon. It serves 8 people and takes about 45 minutes to cook.
First, preheat your oven to 350°F and grease a 9-by-13-inch baking dish. Then, boil 3 pounds of peeled and chopped sweet potatoes until tender. Drain and mash them with 8 tablespoons of cubed butter. Next, add in 1 cup of dark brown sugar, ¾ cup of flour, 2 tablespoons of baking powder, 1½ teaspoons of kosher salt, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground allspice. Mix it all together before folding in ¾ cups of drained crushed pineapple.
Bake the mixture for 30 minutes until the sweet potatoes are lightly browned on top. Then, preheat your broiler and place a layer of large marshmallows on top of the dish. Keep a close eye on the marshmallows as they brown quickly. Once they're toasted, let the dish cool for at least 10 minutes before serving.
This recipe and many more can be found in the cookbook "Al Roker's Recipes to Live By." It's a beautiful collection of family recipes that are sure to become favorites in your household as well. So why not gather your loved ones, make some memories, and enjoy a delicious plate of Sweet Potato Poon? And don't forget to subscribe to our newsletter, In The Know, for more entertainment news and recipes. Happy cooking!
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