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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
Yes, sweet potatoes are also naturally gluten-free. However, as with regular potatoes, when cooking them, you need to ensure that there are no gluten-containing ingredients. Or, if you are craving gluten-free snacks like sweet potato chips, remember to read the label in case they have any additives with gluten.
Is Hannah a sweet potato? ›
Hannahs are dense, firm, and creamy, and much less prone to becoming waterlogged than orange sweet potatoes. Their firmness and dense texture makes Hannah sweet potatoes ideal for roasting in chunks, turning into fries, or mashing as a side dish.
What is the difference between red sweet potatoes and regular sweet potatoes? ›
Red sweet potatoes have reddish-brown skin with orange flesh, while white sweet potatoes have tan or light brown skin with white or cream-colored flesh. red sweet potatoes tend to have higher levels of antioxidants, particularly anthocyanins, which give them their reddish color.
Is a sweet potato and a yam the same thing? ›
No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.
Can you eat yogurt if you have celiac disease? ›
In its pure form, yogurt is gluten-free. But the flavorings and sweeteners used in commercially available yogurt aren't always gluten-free. And even plain yogurt you buy in stores can be subject to gluten cross-contamination that makes it unsafe for people with celiac disease and non-celiac gluten sensitivity.
Can celiacs eat bananas? ›
Bananas - The Original Gluten-Free Food for Celiac Disease | Magic Kitchen.
What is the tastiest sweet potato? ›
While Beauregards may be the most common sweet potato, Jewels are right next to them in terms of being a great, classic sweet potato. They have a pretty, thin orange skin, and bright orange flesh that screams "sweet potato." (Or "yam," wrong as that may be. Shrug.)
Which sweet potato is the healthiest? ›
Sweet Potatoes and Health
Sweet potatoes with orange flesh are richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “phyto” chemicals that give vegetables their bright colors.
What is the best sweet potato in the world? ›
The most versatile and sweetest variation of sweet potatoes is the Beauregard. Throughout the United States, you will see this species stacked high in the grocery stores during the holiday season. Beauregard's have a bit of a stringy texture, but they stay soft: this is what makes them so popular.
What are sweet potatoes mistaken for? ›
The truth is, generations of Americans have been getting it wrong. Sweet potatoes and yams are not the same. They are two separate foods that aren't even from the same family. We'll tell you when the confusion exactly began, and explain, once and for all, what the difference is between sweet potatoes and yams.
Unlike the flesh of sweet potatoes that range from deep yellow to orange, golden sweet potato is lighter in color and a tad more mild in flavor. It is a great choice for chefs who want the texture and versatility of a sweet potato but with a Latin spin on it, or a starchy side option that is just slightly less sweet.
Are canned yams actually sweet potatoes? ›
Yams and sweet potatoes differ in flavor and appearance, and they are not related. Sweet potatoes are in the morning glory family, while yams belong to the lily family.
What are purple sweet potatoes called? ›
If you are lucky enough to find a purple sweet potato, it will probably either be a Stokes Purple® or an Okinawan sweet potato. There is a chance it may also be an Ube (pronounced OO-beh) but that is actually a yam, not a sweet potato.
Can you eat raw sweet potato? ›
Sweet-tasting tuberous roots of sweet potato are well-rounded nutritional powerhouses with a great deal of dietary fiber, minerals, vitamins, and antioxidants [15]. Therefore, eating raw sweet potato can effectively contribute to weight loss. However, selecting a raw sweet potato with a good flavor can be challenging.
What vegetables can celiacs eat? ›
Choose a protein source: fish, shrimp, chicken, beef, beans, plain tofu, lentils, etc. Choose a gluten-free starch or grain: potatoes, sweet potatoes, winter squash, amaranth, quinoa, brown rice, etc. Choose a non-starchy vegetable: broccoli, cauliflower, pepper, mushrooms, zucchini, spinach, green beans, etc.
What starches can celiacs eat? ›
Grains, starches or flours that can be part of a gluten-free diet include:
- Amaranth.
- Arrowroot.
- Buckwheat.
- Corn — cornmeal, grits and polenta labeled gluten-free.
- Flax.
- Gluten-free flours — rice, soy, corn, potato and bean flours.
- Hominy (corn)
- Millet.
Avoid einkorn, emmer, spelt, kamut, wheat starch, wheat bran, wheat germ, cracked wheat, and hydrolyzed wheat protein. Stay away from emulsifiers, dextrin, mono- and di-glycerides, seasonings, and caramel colors because they can contain gluten.
Can celiacs eat avocado? ›
Avocados have many exciting benefits that naturally support your gluten-free diet. Here are just some of the reasons why the humble avocado should be a diet staple.
