Ingredient Spotlight/ Recipes/ Sides/ vegetarian recipes

Garlicky Sweet Potato Noodles with Swiss Chard and Burrata

Have you ever heard of the Baader-Meinhof phenomenon? Basically, it states that when you go your whole life without knowing about something, then you learn about it, BAM. It. Is. Everywhere.

As such, I feel like it is my obligation to warn you that if you forge ahead in reading this post and learn all about the wonders of burrata, all of a sudden you will see it on every menu, every food blog, every grocery store aisle, and eventually on your refrigerator shelf at all times. I’d offer an apology for gateway-ing you into this wacky burrata-filled universe, but it’s one of the best cheeses I’ve ever had in my life, so I’m not particularly sorry. Just being honest.

For those who haven’t yet been initiated into the Burrata Lovers Fan Club, I like to describe it as a ball of mozzarella stuffed with the creamiest ricotta you can imagine. But creamier. In actuality, it is mozzarella that is stuffed while still warm with cream and more mozzarella. The cream thickens as the mozzarella cools, so when you slice into it, out falls a rich, buttery delicious filling that you will be tempted to lick straight from its mozzarella shell. (Go ahead, I won’t judge you.)

Garlicky Sweet Potato Noodles with Swiss Chard and Burrata

Burrata can be used in just about any dish that mozzarella can, but with the added bonus that its creamy insides can act as a sauce. It is the perfect topper for pastas, pizzas and even salads! ‘Tis the season of indulgence, however, so I’ve been trying to stay on the straight and narrow with my weeknight dinners to balance out weekend treats. Since I knew giving up burrata entirely would be out of the question for me, I decided to find a way that I could enjoy it that was a little bit on the lighter side.

Spiralized veggie noodles are all the rage these days, and for good reason. They are naturally gluten-free and give you the feeling that you’re eating pasta without all the carbs, and with more nutrition. I’m new to the world of spiralizing, but when deciding what veggie noodle I wanted to pair with burrata, I headed straight for the sweet potato. The slight sweetness of these noodles pairs perfectly with the creamy burrata and the slightly bitter Swiss chard. The whole dish is brought together by a spicy, garlicky olive-oil sauce that is made in the same pan as the sweet potato noodles.

All it takes is one bite, and you’ll be hooked. The Burrata Lovers Fan Club welcomes you.

Print

Garlicky Sweet Potato Noodles with Swiss Chard and Burrata

Tender sweet potato noodles and Swiss chard topped with a creamy mound of burrata cheese. Perhaps best of all, this satisfying dinner comes together in under 30 minutes!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 3 medium sweet potatoes, peeled and spiralized using a spiralizer
  • 1 cup vegetable broth
  • 1 bunch Swiss chard, leaves coarsely chopped and stems discarded
  • Salt and black pepper, to taste
  • 8 ounces burrata cheese

Instructions

  1. Set a large pot over medium heat. When hot, add the olive oil. Add the garlic and red pepper flakes to the pot and saute, stirring, until fragrant, about 30 seconds. Stir in the sweet potato noodles and cook, stirring frequently, for 3 minutes, or until lightly seared.
  2. Lower the heat to medium-low and pour in the vegetable broth. Cook, stirring frequently, until the sweet potatoes are tender, 8-10 minutes. In the last few minutes of cooking, stir in the Swiss chard, cooking until wilted. Season to taste with salt and black pepper.
  3. Divide the sweet potato noodles and chard among 4 serving bowls. Tear the burrata into four pieces and top each bowl with a mound of the cheese. Serve.

You Might Also Like

15 Comments

  • Reply
    Jenny
    November 16, 2014 at 11:06 am

    I’m making sweet potato noodles with my spiralizer tonight too. I could only find quite small and thin sweet potatoes though so I’m a bit worried about how they’ll turn out. Any tips? Which blade did you use?
    Jenny *The Wellbeing Adventure*

    • Reply
      Joanne Bruno
      November 23, 2014 at 8:44 pm

      Hi Jenny! Sorry this is a bit belated. I used the “c” blade, and I think small and thin potatoes should be fine!!

  • Reply
    KalynsKitchen
    November 16, 2014 at 12:30 pm

    Oh my, Joanne Bruno is brilliant. This sounds so perfect.

    • Reply
      Joanne Bruno
      November 23, 2014 at 8:44 pm

      Thanks so much Kalyn!! You are so sweet.

  • Reply
    Sam @ PancakeWarriors
    November 16, 2014 at 3:22 pm

    oh my word. This dish sounds close to perfection. I will most certainly have to make this! Thanks for sharing 🙂

    • Reply
      Joanne Bruno
      November 23, 2014 at 8:45 pm

      Thanks so much!

  • Reply
    Liz @ Floating Kitchen
    November 16, 2014 at 8:15 pm

    Looks perfect, Joanne! I’m already like the VP of the Burrata Lovers Fan Club. So I know I’m going to be crazy for this!

    • Reply
      Joanne Bruno
      November 23, 2014 at 8:47 pm

      Yay for finding a burrata-obsessed kindred spirit!

  • Reply
    Renee H.
    November 16, 2014 at 10:09 pm

    Yum!

  • Reply
    Grace @ FoodFitnessFreshAir
    November 17, 2014 at 8:31 am

    Oooh, I love this idea! Haven’t ventured much beyond zucchini noodles. (Although, I did almost break my spiralizer on a green papaya last week…) Will be recreating this. Thank you for the share!

    • Reply
      Joanne Bruno
      November 23, 2014 at 8:47 pm

      Yikes! Note to self do not try to spiralize green papayas. 😛

  • Reply
    Liz @ Tip Top Shape
    November 17, 2014 at 9:47 am

    I actually heard about burrata from Sarah Michelle Gellar articles – apparently it’s her favorite food. And YES, I do seek out SMG articles. The Buffy love runs deep in me. Anyhoo, this looks delicious!! I’d never think to make sweet potato noodles!

    • Reply
      Joanne Bruno
      November 23, 2014 at 8:48 pm

      Haha then SMG and I have something in common!! That practically makes me a celebrity, right? 😛

  • Reply
    Katie Trant
    November 19, 2014 at 4:34 am

    In the spring we were in Rome and went to this one restaurant that had burrrata on the menu. Just burrata. I asked if it came with anything and was told no, but shrugged and ordered it anyways. And it came just as described – a ball of burrata on a plate with nothing but a few shreds of lettuce, and a loaf of crusty bread on the table. Seriously, one of the most awesome meals I’ve ever had. Love the idea of having it with these sweet potato noodles!

    • Reply
      Joanne Bruno
      November 23, 2014 at 8:48 pm

      I would happily eat meals of just burrata, any day. And this is why I absolutely must get myself to Italy!

    Leave a Reply