Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare a smoker or grill for indirect heat and bring the temperature to 275°F (135°C), then smoke 1.5 pounds of boneless, skinless chicken breasts for 60-90 minutes or until the internal temperature reaches 165°F (74°C), then shred the smoked chicken.

2. 2

   Preheat your oven to 375°F (190°C), then boil 2 large sweet potatoes (approximately 800g total) until fork-tender, then drain and mash them thoroughly.

3. 3

   In a large bowl, combine the mashed sweet potatoes, 1 cup (240g) ricotta cheese, 1/2 cup (50g) grated Pecorino Romano cheese, 3 large eggs, and 1/4 cup (60ml) heavy cream with 1/2 teaspoon salt and 1/4 teaspoon black pepper until well mixed.

4. 4

   Heat 2 tablespoons (30ml) olive oil in a skillet over medium heat, then sauté 1 small finely chopped onion for 5 minutes until softened, then add 2 minced cloves of garlic and cook for 1 more minute until fragrant, then stir the cooked onion and garlic into the sweet potato mixture along with the shredded smoked chicken.

5. 5

   Grease a 9x13 inch baking dish with olive oil, then pour the sweet potato and chicken mixture into the prepared dish and smooth the top evenly.

6. 6

   Bake the sformato for 30-35 minutes until set and lightly golden brown on top.

7. 7

   While the sformato bakes, melt 2 tablespoons (30g) unsalted butter in a small saucepan over low heat, then add 1/4 cup (10g) fresh chopped sage leaves and cook for 2-3 minutes until fragrant and lightly crispy.

8. 8

   Remove the sformato from the oven, let it rest for 5 minutes, then drizzle the sage butter evenly over the top before serving.