I Ate Al Roker's Poon And It Was Delicious

ICYMI, the Associated Press posted their recipe of the season: Al Roker's sweet potato poon. Reading that, I realized me and america's favorite weatherman/pants shitter have a very different definition of the word "poon". However...

So I decided to make and eat Al Roker's poon. Here is the recipe.  

(AP)

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 cups canned crushed pineapple, drained

1 (12-ounce) bag large marshmallows

Preheat the oven to 350°F. 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. Stir in the brown sugar, flour, baking powder, salt, cinnamon, nutmeg, and allspice and stir until well combined. 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. Broil for a minute or two to toast the top of the marshmallows — they brown fast, so don’t walk away! 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. This shouldn't be surprising since it is essentially a giant bowl of sugar and marshmallows but I was still kind of shocked by how much I liked it. Moral of the story, don't judge a poon by it's cover. Unless it plays goalie.