ICYMI, the Associated Press posted their recipe of the season: Al Roker’s sweet potato poon.
So I decided to make and eat Al Roker’s poon.
Here is the recipe.
Grease a 9-by-13-inch baking dish with nonstick cooking spray.
Bring a large pot of water to a boil over high heat.
Add the sweet potatoes and cook until tender, about 12 minutes.
Drain and transfer to a large bowl.
Add the butter and use a potato masher to mash the butter into the sweet potatoes.
Fold in the crushed pineapple and transfer the mixture to the prepared baking dish.
Bake until the sweet potatoes are lightly browned on top, about 30 minutes.
Remove from the oven and preheat the broiler.
Place the marshmallows in a single layer on top of the sweet potatoes.
Let cool for at least 10 minutes before serving.
All jokes aside, Roker’s Poon is actually amazing.
Like, one of the best deserts I’ve had in a minute.
Moral of the story, don’t judge a poon by it’s cover.
Unless it plays goalie.
