spicy sweet potato & Roasted Broccoli toasts

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Sweet Potato Mash

  • 1 large sweet potato (about 12 oz.), peeled, cut into 1” pieces
  • 1 red Thai chile (optional), halved, some seeds removed
  • ½ cup fresh orange juice
  • Kosher salt and freshly ground black pepper

Broccoli And Assembly

  • 1 large head broccoli, stem removed, cut into large florets
  • 8 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 slices ¾”-thick crusty bread
  • 2 tablespoons chopped raw pistachios
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon chopped fresh basil, divided
  • 1 tablespoon chopped fresh mint, divided

Combine sweet potato, chile (if using), orange juice and 1 cup water in a small saucepan. 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 minutes. Remove from heat and mash. 

Preheat oven to 425?. Toss broccoli with 2 tablespoons of oil on a rimmed baking sheet and season with salt and pepper. Roast until tender, about 15-20 minutes. Let cool then coarsely chop. 

Meanwhile, brush both sides of bread with oil. Toast on a baking sheet until golden brown. 

Toss broccoli, nuts, lemon juice, half the basil and mint, and remaining oil in a large bowl. Season with salt and pepper.

Spread toasts with sweet potato, top with broccoli mixture and remaining herbs.

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