Imported from TikTok

Scissor-Cut Sweet Potato Pasta with Cherry Tomatoes and Burrata

Name: Scissor-Cut Sweet Potato Pasta with Cherry Tomatoes and Burrata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 300 g Cooked sweet potato, peeled (The description specifies that the quantity may vary: use the same weight of flour as cooked sweet potato.); 300 g Flour (Plus extra for kneading the dough; the amount of extra flour is not specified.); 1 Egg; Salt (Amount not specified; for the dough and sauce, to taste.); 250 g Cherry tomatoes (Chopped.); Unsalted butter (A knob; alternative: olive oil. For cooking the tomatoes.); Olive oil (Alternative to unsalted butter; amount not specified.); Pepper (Amount not specified; to taste.); Pasta cooking water (One ladleful, added to the sauce; volume not specified.); Grated Parmesan (A little, mixed into the pasta; amount not specified.); 1 Burrata (To serve with the pasta; size/weight not specified.); Basil oil (A drizzle, if available; the author uses the oil from a jar of pesto.)

Recipe by @byhelor @byhelor · TikTok

Imported by roux julien on SeeMeCook

Soft homemade pasta made with sweet potato, cut directly with scissors and then sautéed with cherry tomatoes. Serve hot with burrata, Parmesan, and a drizzle of basil oil.

4 servings45 minFrench

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Ingredients

300 g Cooked sweet potato, peeled (The description specifies that the quantity may vary: use the same weight of flour as cooked sweet potato.)
300 g Flour (Plus extra for kneading the dough; the amount of extra flour is not specified.)
1 Egg
Salt (Amount not specified; for the dough and sauce, to taste.)
250 g Cherry tomatoes (Chopped.)
Unsalted butter (A knob; alternative: olive oil. For cooking the tomatoes.)
Olive oil (Alternative to unsalted butter; amount not specified.)
Pepper (Amount not specified; to taste.)
Pasta cooking water (One ladleful, added to the sauce; volume not specified.)
Grated Parmesan (A little, mixed into the pasta; amount not specified.)
1 Burrata (To serve with the pasta; size/weight not specified.)
Basil oil (A drizzle, if available; the author uses the oil from a jar of pesto.)

Steps

1
Cut the sweet potato in half and make small slits in the flesh. Cook it for 12 minutes in the microwave at 900 W or in a saucepan of boiling water.
2
Scoop the flesh out of the skin and weigh it in a mixing bowl. Add the same weight of flour, the egg, and some salt.
3
Knead, adding more flour as needed, until a ball forms that is almost no longer sticky.
4
Bring a saucepan of water to a boil. Cut small pieces of dough directly over the water using scissors.
5
Cook the pasta for 4 to 5 minutes; remove it from the water when it rises to the surface. Drain, reserving one ladleful of cooking water.
6
While the pasta is cooking, heat a deep skillet over medium-high heat. Add the chopped cherry tomatoes, unsalted butter or olive oil, salt, and pepper. Onion and garlic may also be added if desired.
7
When the tomatoes begin to caramelize, add one ladleful of the reserved cooking water and the drained pasta.
8
Sauté everything together with a little grated Parmesan.
9
Serve hot with the burrata and a drizzle of basil oil, if available.

Notes

Onion and garlic are suggested as optional additions, with no quantity specified. The amounts of butter or oil, extra flour, Parmesan, and basil oil are not specified. The microwave cooking time for the sweet potato is provided; no separate cooking time is given for boiling it in water.