Spiced Sweet Potato And Roasted Broccoli Toasts

Total Time: 54 mins Preparation Time: 12 mins Cook Time: 42 mins

Ingredients

• 1 large sweet potato (12 oz each)
• 1 red thai chile, halved with some seeds removed (optional)
• 1 cup water
• 1/2 cup orange juice, fresh always best
• kosher salt
• pepper
• 1 large head broccoli, stem removed and cut into large florets
• 8 tablespoons olive oil, divided
• kosher salt
• pepper
• 4 3/4 inches slices crusty bread
• 2 tablespoons pistachios, chopped
• 1 tablespoon lemon juice, more ok
• 1 tablespoon fresh basil, chopped, divided
• 1 tablespoon fresh mint, chopped, divided
• flaky sea salt

Recipe

• 1 for the sweat potato mash, combine sweet potato, chile, oj and water. season with salt and pepper. bring to a boil, reduce heat and simmer until sweet potato is very soft and liquid has evaporated - about 20-25 minutes. remove from heat and mash. let cool slightly. can be done up to 3 days in advance.
• 2 preheat oven to 425°f toss broccoli and 25% of oil on a rimmed baking sheet. i use silpat. season with kosher salt and pepper. roast until tender, about 15-20 minutes. let cool. chop coarsely.
• 3 when serving, brush both sides of the bread with 25% of the oil and toast on a baking sheet until golden brown - about 6-8 minutes.
• 4 toss broccoli, nuts, lemon juice, 1/2 the basil and mint with the balance of the oil in a large bowl. season to taste with salt and pepper.
• 5 spread toast with sweet potato. top with broccoli mixture and remaining basil and mint. sprinkle with the flaked salt and cut into pieces.