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Sweet Potato Poon




Source of Recipe


“Al Roker’s Hassle-Free Holiday Cookbook”


Recipe Introduction


This is a favorite in the Roker household. My mother’s been making this for as long as I can remember. It’s like a crustless, sweet potato pie topped with browned marshmallows. Tradition dictates that one of us distracts Mom when she puts the poon covered with marshmallows under the broiler to toast the marshmallows. Every year while she’s standing in front of the oven with the broiler door open, browning the marshmallows, somebody asks her a question. She forgets about the poon and before you know it, the marshmallows catch fire and all hell breaks loose. Every year, the same thing. Look, we’re easily amused. It’s the holidays.


List of Ingredients




6 large sweet potatoes (about 4 pounds), peeled and cut into 1-inch chunks
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
8 tablespoons (1 stick) unsalted butter, softened and cut into chunks
1 cup packed dark brown sugar
1 (8-ounce) can crushed pineapple, drained
1 (10-ounce) bag large marshmallows

Recipe



Pour 2 or 3 inches of water into a large pot and bring to a boil. Set the sweet potatoes in a steamer basket over the boiling water, taking care not to let the potatoes sit in the water. Cover and steam the sweet potatoes until they can be easily pierced with a knife, about 15 minutes. Remove the potatoes from the pot, pour out the water and wipe out the pot. Return the potatoes to the pot.

While the potatoes are steaming, stir together the flour, baking powder, salt, cinnamon, nutmeg and allspice in a small bowl. Set aside.

Position a rack in the center of the oven and preheat the oven to 350 F. Butter a 9 by 13-inch baking dish with sides at least 1 1/2 inches high.

Mash the potatoes with a masher (which will leave some lumps) or put them through a food mill or a ricer (for a smoother mixture). Stir in the butter until it is melted. Add the brown sugar and then the flour mixture, mixing until well combined. Stir in the pineapple.

Scrape the mixture into the prepared baking dish. The poon can be cooled, covered and refrigerated for up to 2 days. Allow to come to room temperature before proceeding.

Bake for 35 to 40 minutes, until the poon is heated through and the top is beginning to brown. Remove from the oven and preheat the broiler, with the rack set 5 to 6 inches from the heat source.

Place the marshmallows in a single layer over the top of the casserole. Broil until lightly browned on top, but be careful: They will catch fire very quickly!

Serve immediately. Makes 10 servings