A heartwarming recipe that has been part of holiday traditions — but no one knows its origins.

For Al Roker, one dish immediately brings back fond memories of his mother and family meals: Sweet Potato Poon. A beloved holiday side dish, “poon” holds a special place in their hearts, but the mystery of its name and its origins has puzzled the family for years. No one is quite sure where the recipe came from or why it’s called “poon,” but that hasn’t stopped it from becoming a staple at every Thanksgiving and Sunday dinner.

The recipe appears in Al’s new cookbook, Al Roker’s Recipes to Live By, which he co-authored with his daughter Courtney. A significant part of their family traditions, Sweet Potato Poon is something Al fondly remembers from his childhood — especially the playful mischief his siblings would get up to while their mother was preparing it.

As the smell of the sweet potatoes and spices filled the house, the kids would do anything to distract their mother just before she placed the marshmallows on top and popped it under the broiler. They’d ask her about non-existent items in the kitchen, sending her into cupboards, while smoke would start to rise from the oven — followed by the blaring sound of the fire alarm. Despite their tricks, his mother always had a backup plan and would coolly retrieve a pre-made poon from the fridge, much to their surprise.

This cherished recipe serves 8 people and is sure to become a favourite in your home, as it has in the Roker household for generations.

Ingredients:
3 pounds sweet potatoes, peeled and cut into 2-inch chunks
8 tablespoons (1 stick) unsalted butter, cut into cubes
1 cup firmly packed dark brown sugar
¾ cup all-purpose flour
2 tablespoons baking powder
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¾ cup canned crushed pineapple, drained
1 (12-ounce) bag large marshmallows
Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
Bring a large pot of water to a boil and add the sweet potatoes. Cook until they are tender (about 12 minutes), then drain and transfer to a large mixing bowl.
Add the butter to the sweet potatoes and mash it in until fully combined. Stir in the brown sugar, flour, baking powder, salt, cinnamon, nutmeg, and allspice until well mixed. Fold in the drained pineapple and pour the mixture into the prepared baking dish.
Bake for about 30 minutes, or until the top is lightly browned.
Remove from the oven and preheat the broiler.
Arrange the marshmallows in a single layer on top of the casserole. Broil for 1–2 minutes, keeping a close eye on them as they brown quickly. Let the dish cool for at least 10 minutes before serving.
This sweet potato poon is the perfect side to add a little extra joy to your next family meal, just as it has done for Al and his family for years.

Excerpted from Al Roker’s Recipes to Live By: Easy, Memory-Making Family Dishes for Every Occasion by Al Roker and Courtney Roker Laga.
© 2024 Al Roker. Reprinted with permission of Legacy Lit, an imprint of Grand Central Publishing. All rights reserved.