Al Roker Thanksgiving: 13 Holiday Recipes From His Family Table, Led by Mom Isabel’s Sweet Potato Poon

Al Roker Thanksgiving mornings are a tradition millions of families share, because he has been a familiar host of NBC’s Thanksgiving Day Parade coverage since 1995. Before the floats roll by, kitchens warm up with coffee and cinnamon rolls. At his own table, Al makes his mom Isabel’s Sweet Potato Poon every Thanksgiving, a sweet potato casserole topped with toasted marshmallows. He and his brother Chris made it together on TODAY, and Al said it could also be served as a crustless pie for dessert. For Christmas, he has cooked a rib roast with sticky toffee pudding as his favorite holiday recipes. He is also a big barbecue fan who hosted cooking and tailgating shows. This Al Roker Thanksgiving gallery brings those family dishes together, plus smoked turkey, parade morning treats and classic sides inspired by his love of barbecue. Turn on the parade and warm the oven..

Mom Isabel’s Sweet Potato Poon, the Al Roker Thanksgiving Star

Sweet Potato Poon is the Roker family dish Al makes from his mom Isabel’s recipe every Thanksgiving. Creamy, spiced sweet potatoes bake under a blanket of golden toasted marshmallows. This version follows that classic style. The tip: roast the sweet potatoes in their skins instead of boiling them, which keeps the filling rich and not watery. Watch the marshmallows closely, since they brown fast. You can mash and spice the filling a day ahead, then top and bake it while the turkey rests. Love sweet potatoes? See sweet potato casserole. Ready for the parade..

You will need: 4 lb sweet potatoes, 1/2 cup butter (melted), 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 3 cups mini marshmallows

How to make it: 1. Roast sweet potatoes at 400°F for 1 hour, then peel and mash. 2. Beat in butter, sugar, eggs, milk, vanilla, spices and salt. 3. Spread in a greased 9×13 dish. 4. Bake at 350°F for 25 minutes. 5. Top with marshmallows and bake 5 to 8 minutes until golden.

Parade Morning Cinnamon Rolls

Nothing goes with the Thanksgiving parade quite like warm cinnamon rolls and a cup of coffee. These soft rolls can be made the night before and baked in the morning. The tip: shape the rolls the night before, cover and refrigerate, then let them rise for an hour in the morning while the oven heats. Spread the icing while they are still warm, so it melts into every swirl. A pan of these on the counter keeps hungry guests happy until the big meal. It is a sweet Al Roker Thanksgiving morning tradition to borrow. Love breakfast treats? See cinnamon roll recipes. Extra icing?

You will need: 1 batch soft sweet yeast dough (4 cups flour), 1/2 cup soft butter, 3/4 cup brown sugar, 2 tbsp cinnamon. Icing: 4 oz cream cheese, 2 tbsp butter, 1 1/2 cups powdered sugar, 1 tsp vanilla

How to make it: 1. Roll risen dough into a rectangle. 2. Spread with butter and sprinkle cinnamon sugar. 3. Roll up, cut into 12 rolls and chill overnight in a greased pan. 4. Rise 1 hour and bake at 350°F for 25 minutes. 5. Spread with icing.

Sweet Potato Poon as a Crustless Pie

Al has said his mom’s Sweet Potato Poon could also be served as a crustless pie for dessert, and it is a smart idea. Bake the spiced sweet potato filling in a pie plate, then slice it into wedges with a toasted marshmallow top. The tip: add one extra egg to the filling so the pie sets firm enough to slice neatly. Chill before cutting for clean wedges. A dollop of lightly sweetened whipped cream on each slice makes it feel like a true holiday dessert. Love easy desserts? See mini Thanksgiving pies. Side dish or dessert at your table?

You will need: 3 cups mashed roasted sweet potatoes, 3 eggs, 1/2 cup brown sugar, 1/2 cup evaporated milk, 4 tbsp melted butter, 1 tsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, 2 cups mini marshmallows

How to make it: 1. Heat oven to 350°F and grease a 9-inch pie plate. 2. Beat sweet potatoes with eggs, sugar, milk, butter, vanilla and spices. 3. Pour into the plate and bake 40 minutes until set. 4. Top with marshmallows and bake 5 minutes. 5. Cool and slice.

Hot Cocoa Bar for Parade Watching

A hot cocoa bar makes Al Roker Thanksgiving parade watching extra cozy for kids and grown-ups alike. A big pot of creamy homemade cocoa and a spread of toppings let everyone build their own mug. The tip: whisk the cocoa powder with sugar and a little hot milk into a paste first, so it dissolves smoothly without lumps. Set out marshmallows, whipped cream and peppermint sticks. Keep the pot on the lowest heat, or pour the cocoa into a slow cooker set to warm, so refills stay hot all morning. Love warm drinks? See hot cocoa bar ideas. Marshmallows or whipped cream?

You will need: 6 cups milk, 1/2 cup cocoa powder, 1/2 cup sugar, pinch salt, 4 oz chopped chocolate, 1 tsp vanilla. Toppings: marshmallows, whipped cream, peppermint sticks, sprinkles, cinnamon

How to make it: 1. Whisk cocoa, sugar and salt with 1/2 cup hot milk into a paste. 2. Add remaining milk and heat. 3. Whisk in chocolate until melted. 4. Add vanilla. 5. Keep warm and set out the toppings.

Classic Herb Stuffing for an Al Roker Thanksgiving

A pan of herb stuffing is a must for any Thanksgiving table. Toasted bread, butter, onion, celery and sage bake into a crisp-topped, tender side. The tip: dry the bread cubes in a low oven before mixing, so they soak up the broth without turning mushy. Bake uncovered for the last 15 minutes for a golden top. You can assemble the pan the night before and bake it while the turkey rests. It belongs on any holiday menu inspired by an Al Roker Thanksgiving. Love stuffing? See stuffing recipes everyone asks for. Crispy top or soft?

You will need: 1 loaf day-old bread (cubed, about 12 cups), 1/2 cup butter, 1 onion, 3 celery stalks (diced), 2 tbsp chopped sage, 1 tbsp thyme, 2 eggs, 2 1/2 cups broth, salt, pepper

How to make it: 1. Dry bread at 250°F for 20 minutes. 2. Cook onion and celery in butter and add herbs. 3. Toss with bread. 4. Whisk eggs with broth and pour over. 5. Bake at 350°F covered 30 minutes, then uncovered 15 minutes.

Mahogany Turkey for an Al Roker Thanksgiving

As a big barbecue fan, Al would appreciate a turkey with deep mahogany skin and juicy meat, whether it comes out of a smoker or the oven. A spiced rub gives the bird a smoky, savory edge either way. The tip: dry brine the turkey with salt and spices for 24 hours, uncovered in the fridge, which seasons the meat and helps the skin crisp. Pull it when the thigh reaches 165°F. Love barbecue? See smoked turkey legs and wings. Smoker or oven?

You will need: 1 turkey (12 lb), 3 tbsp kosher salt, 1 tbsp brown sugar, 1 tbsp paprika, 2 tsp garlic powder, 1 tsp pepper, 4 tbsp melted butter, wood chips

How to make it: 1. Mix salt and spices and rub over the turkey. 2. Chill uncovered 24 hours. 3. Smoke at 275°F for 5 to 6 hours, or roast at 325°F for about 3 hours. 4. Brush with butter near the end and cook until the thigh reaches 165°F. 5. Rest 30 minutes before carving.

Barbecue Smoked Turkey Breast

For a smaller Al Roker Thanksgiving inspired gathering, a smoked turkey breast gives all the barbecue flavor in less time. It is juicy, smoky and easy to slice. The tip: brush the breast with a mix of melted butter and a little barbecue rub, then wrap it in foil once it reaches 150°F to keep it moist as it finishes. Rest before slicing. It also frees up the oven, which is a real gift on a busy holiday afternoon. Love easy holiday mains? See turkey breast recipes. Gravy or barbecue sauce?

You will need: 1 bone-in turkey breast (5 to 6 lb), 3 tbsp barbecue rub, 4 tbsp melted butter, wood chips

How to make it: 1. Rub the breast with barbecue rub. 2. Heat smoker to 275°F. 3. Smoke, brushing with butter, until it reaches 150°F. 4. Wrap in foil and cook until 165°F. 5. Rest 20 minutes and slice.

Christmas Standing Rib Roast

For Christmas, Al has cooked a rib roast as one of his favorite holiday dishes, and it is a showstopper on any table. A crusty, herb-rubbed outside gives way to tender, rosy slices. The tip: let the roast sit at room temperature for an hour before cooking, and use a thermometer, pulling it at 125°F for medium rare, since it keeps cooking as it rests. Rest 20 minutes before carving. Ask the butcher to cut the bones away and tie them back on, which makes carving much easier. Love holiday roasts? See prime rib recipes. Medium rare or medium?

You will need: 1 standing rib roast (4 to 5 lb), 2 tbsp olive oil, 2 tsp salt, 1 tsp pepper, 4 garlic cloves (minced), 1 tbsp chopped rosemary, 1 tbsp chopped thyme

How to make it: 1. Rest the roast at room temperature 1 hour. 2. Heat oven to 450°F. 3. Rub with oil, salt, pepper, garlic and herbs. 4. Roast 15 minutes, then lower to 325°F and roast until 125°F, about 1 1/2 hours. 5. Rest 20 minutes and slice.

Horseradish Cream for the Rib Roast

A cool, zippy horseradish cream is the classic partner for a rib roast. It cuts through the rich beef and takes just minutes to stir together. The tip: make the sauce at least an hour ahead, so the horseradish flavor mellows and blends with the cream. Add a little lemon zest for brightness. It turns the Christmas rib roast into a complete Al Roker Thanksgiving to Christmas menu. Love sauces? See old-fashioned gravy recipes. Mild or extra hot?

You will need: 1 cup sour cream, 3 tbsp prepared horseradish, 1 tbsp Dijon-style mustard, 1 tsp lemon juice, 1/2 tsp lemon zest, 1 tbsp chopped chives, salt, pepper

How to make it: 1. Whisk sour cream, horseradish and mustard. 2. Add lemon juice and zest. 3. Stir in chives. 4. Season with salt and pepper. 5. Chill at least 1 hour.

Yorkshire Puddings With the Roast

Puffy, golden Yorkshire puddings are the British side that goes hand in hand with roast beef, and with sticky toffee pudding for dessert, they fit a British-style Christmas dinner. The tip: heat the fat in the muffin pan until smoking hot before pouring in the batter, which makes the puddings rise tall and crisp. Do not open the oven while they bake. They round out an Al Roker Thanksgiving to Christmas season of feasting. Love holiday breads? See old-fashioned Christmas breads. Gravy inside?

You will need: 3 eggs, 1 cup milk, 1 cup flour, 1/2 tsp salt, 1/4 cup beef drippings or oil

How to make it: 1. Whisk eggs, milk, flour and salt and rest 30 minutes. 2. Heat oven to 450°F. 3. Add a little fat to each cup of a muffin pan and heat 10 minutes. 4. Pour in batter halfway. 5. Bake 18 to 20 minutes without opening the door.

Smoky Collard Greens on the Al Roker Thanksgiving Table

Smoky collard greens are a beloved soul food side that brings deep, savory flavor to the holiday table. They simmer slowly with smoked turkey or ham until silky and tender. The tip: remove the tough stems and slice the leaves into ribbons, then simmer at least 1 hour, so they turn tender and soak up the smoky broth. A splash of vinegar brightens them. Save the smoky broth, often called pot likker, for dunking a piece of warm cornbread. Love Southern sides? See Southern Thanksgiving dishes. Hot sauce on top?

You will need: 2 large bunches collard greens, 1 smoked turkey wing or ham hock, 1 onion, 3 garlic cloves, 4 cups chicken broth, 1 tbsp vinegar, 1 tsp sugar, salt, pepper, chili flakes

How to make it: 1. Simmer the smoked meat with broth, onion and garlic 30 minutes. 2. Stem and slice the greens. 3. Add greens and simmer 1 hour until tender. 4. Stir in vinegar and sugar. 5. Season and serve.

Sticky Toffee Pudding

Sticky toffee pudding is the British dessert Al paired with his Christmas rib roast, and it is pure comfort. A moist date cake is drenched in warm toffee sauce. The tip: soak the chopped dates in boiling water with baking soda, which softens them so they melt into the batter and make the cake extra tender. Pour some sauce over the warm cake and serve the rest on the side. The cake bakes a day ahead and warms up beautifully, which helps on a busy holiday. It is a sweet way to carry the Al Roker Thanksgiving spirit into December. Love cozy desserts? See sticky toffee pudding. With cream or ice cream?

You will need: 1 cup chopped dates, 1 cup boiling water, 1 tsp baking soda, 4 tbsp butter, 3/4 cup brown sugar, 2 eggs, 1 tsp vanilla, 1 1/4 cups flour, 1 tsp baking powder. Sauce: 1/2 cup butter, 1 cup brown sugar, 3/4 cup cream

How to make it: 1. Soak dates in boiling water with baking soda 10 minutes. 2. Heat oven to 350°F. 3. Cream butter and sugar, beat in eggs and vanilla, then flour, baking powder and the date mixture. 4. Bake in a greased 8×8 pan 30 to 35 minutes. 5. Simmer the sauce 5 minutes and pour over.

Tailgate Pulled Pork Sliders for Al Roker Thanksgiving Guests

Al hosted a tailgating show, and pulled pork sliders are perfect for feeding parade morning guests or the football crowd later in the day. Slow-cooked pork turns tender and juicy with a tangy barbecue sauce. The tip: cook the pork shoulder low and slow until it shreds easily, then toss with sauce and a splash of cooking juices, so it stays moist. Top with coleslaw. A slow cooker keeps the pork warm for hours, so guests can help themselves between games. Love sliders? See party sliders and sandwiches. Slaw on top or on the side?

You will need: 4 lb pork shoulder, 2 tbsp barbecue rub, 1 cup broth, 1 1/2 cups barbecue sauce, 24 slider buns, coleslaw

How to make it: 1. Rub the pork and place in a slow cooker with broth. 2. Cook on low 8 to 10 hours until tender. 3. Shred and toss with sauce and some juices. 4. Pile onto buns. 5. Top with coleslaw.