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A sformato is a close cousin to the soufflé. It has all the same creamy custard-y goodness, but without the hassle of whipping egg whites or the anxiety of collapsing domes. It’s meant to be rather humble. This is also an easy dish to make gluten-free, and it works well as the first course for a fancy dinner or as a light lunch with a salad.
Like a soufflé, a sformato starts off with a bechamel sauce. We use sweet rice flour to make a gluten-free bechamel, but you can use regular all-purpose flour or a gluten-free flour mix in its place. To the bechamel base, we add silky sweet potatoes and a healthy amount of asiago cheese to make a rich and satisfying custard.
We like baking this dish individual ramekins. There’s something very satisfying and personal about scooping bites from one’s own little bowl. We’ve also made this sformato in an 8×8 baking dish and 2-liter casserole dish, and extended the cooking time by 10-15 minutes.
Take a look at the “Notes” section below for more ideas on adapting this dish!
Serves 6
Nutritional Info
Ingredients
- 1 1/2 cups
grated asiago cheese, loosely packed
- 1.5 pounds
(2 average-sized) sweet potatoes
- 3 cups
whole or 2% milk
- 4 tablespoons
unsalted butter, plus extra for greasing the ramekins
- 1/4 cup
sweet rice flour (or regular all-purpose flour)
- 1 teaspoon
salt
- 1 tablespoon
minced thyme
- 1/4 teaspoon
freshly grated nutmeg
- 1/2 teaspoon
black pepper
- 2
large eggs
- 1
large yolk
Instructions
Heat the oven to 400°F. Rub the insides of six 8-ounce ramekins with butter and sprinkle with 1/4 cup of the asiago cheese. Cheese should stick to the bottom and sides of the ramekin in a single layer.
Prick the sweet potatoes all over with a fork and place them on a microwave-safe plate lined with a paper towel. Microwave on high in 3-minute intervals, turning the potatoes between each interval and testing them for doneness. It should take 9-12 minutes total for the sweet potatoes to completely soften. Allow the potatoes to cool enough to handle. (Alternatively, you can wrap the potatoes in foil and roast them in a 400°F oven until soft.)
Meanwhile begin making the bechamel. Warm the milk in a small saucepan until it just barely starts to steam (or microwave to warm). Remove from heat. In another pan, melt the butter over medium heat. Add the flour and stir until a thick paste is formed, 3-5 minutes. Add the milk a little at a time while whisking the butter-flour mixture. Wait to add more milk until the mixture becomes smooth and creamy again. Once all the milk is added, simmer and stir the bechamel until it starts to thicken. Remove from heat and set aside to cool to room temperature.
Peel the sweet potatoes and mash the insides in a large mixing bowl. Add one cup of the cheese (reserving the last 1/4 cup for topping), the thyme, the nutmeg, and the black pepper. Stir in the cooled bechamel sauce a little at a time to achieve a smooth pudding-like consistency. Before adding the eggs, taste the mixture and add more salt or pepper if desired. Whisk the eggs and yolks together and stir them into the sweet potato mixture.
Place all the ramekins on a baking sheet (a silpat can help keep them from slipping around). Fill the ramekins to within 1/2 inch of the top. Bake for 35-40 minutes, until the tops are puffed and beginning to brown in spots. Five minutes before the end of cooking, sprinkle each sformato with a little of the reserved cheese.
Allow the sformatos to cool for about 10 minutes before serving. Leftovers can be kept refrigerated for up to a week and do well reheated for a few minutes in the microwave or a toaster oven.
Recipe Notes
• Vegetable Substitutes - Try substituting 2 cups of vegetable puree for the sweet potatoes. Squash, cauliflower, and even mushrooms work very well.
• Alternate Spices - We make a fantastic southwestern version of this dish with a few teaspoons of chili powder. Sage and rosemary are also very good in place of the thyme.
• Make it a Meal - To make the sformato more filling, you can add a spoonful of cooked sausage, crumbled bacon, or sautéed mushrooms to each ramekin before filling them.
FAQs
Sweet potatoes are one of the most versatile foods around. They are great for babies and kids, adults, older adults, athletes, etc. Sweet potatoes are nutritionally dense, which is one reason why they are an appealing food to all people.
Are there gluten in sweet potatoes? ›
Sweet potatoes are naturally gluten-free.
Can I make sweet potato casserole ahead of time and freeze it? ›
Freezing Instructions: Prepare the sweet potato casserole completely, but don't bake it. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Allow it to come to room temperature for 30 minutes on the counter before baking.
Is it okay to eat a sweet potato every day? ›
If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.
Are sweet potatoes better for you than rice? ›
Potatoes also have vitamin C, unlike rice. Plus, potatoes contain three times more minerals than rice, such as phosphorus, potassium and magnesium when you leave the skin on. Sweet potatoes on the other hand are even healthier than the standard potato, containing as much as twice the high amounts of vitamin!
Are sweet potatoes anti-inflammatory? ›
The beta-carotene in sweet potatoes has been shown to fight inflammation, and eating them regularly can help ease joint pain and other symptoms of inflammatory conditions like arthritis. If you're looking for a delicious way to reduce inflammation, add some sweet potatoes to a salad or bake alongside protein!
Can you eat sweet potatoes with celiac disease? ›
Gluten-Free Diet Recommendations
All plain, fresh, frozen, canned or dried fruit; fruit juices; fresh frozen or canned vegetables; white and sweet potatoes; yams. Any thickened or prepared fruits; any creamed or breaded vegetables; commercially prepared vegetables with cream sauce or cheese sauce.
Can celiacs eat baked potatoes? ›
The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.
How many sweet potatoes for 4 cups? ›
Depending on the size of your spuds, you'll need four to six sweet potatoes to get four cups.
Should you peel sweet potatoes before boiling? ›
There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.
Storing raw sweet potatoes in the freezer will actually make them spoil faster, however it's best to keep baked sweet potatoes or cooked yams in the freezer. Because sweet potatoes are so popular in many recipes around Thanksgiving, it's recommended to store your cooked sweet potato leftovers in the freezer.
What is the most versatile potato? ›
Yukon Gold potatoes are often considered to be “all-purpose” potatoes, as they work well in a variety of different dishes. They have enough starch for their interiors to become creamy when heated in the oven, and are waxy enough to keep their shape as they form a pleasantly crunchy crust.
How are potatoes versatile? ›
Potatoes are a versatile vegetable that is used in various ways. There are many varieties of potatoes, including red, white, and sweet potatoes. Potatoes can be baked or boiled and fried in oil or butter. They're also delicious when mashed with butter or sour cream!
Are sweet potatoes good for anything? ›
They're high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They're also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system.
Are potatoes a versatile vegetable? ›
The potato can be cooked in a variety of ways, fried, baked, boiled, steamed, roasted, microwaved or sauteed; they can be used in soups, salads, main courses, breads, side dishes and even desserts.
