Spiced Sweet Potato and Roasted Broccoli Toasts
Crusty bread toasts topped with creamy spiced sweet potato mash and roasted broccoli, finished with fresh herbs, pistachios, and a bright citrus note. A delicious vegetarian dish that combines comfort and freshness.
Ingredients
- •1 large sweet potato
- •1 whole red Thai chile
- •½ cup fresh orange juice
- •1 to taste Kosher salt, freshly ground pepper
- •1 large head broccoli
- •8 tablespoons olive oil
- •1 to taste Kosher salt, freshly ground pepper
- •4 slices crusty bread
- •2 tablespoons chopped raw pistachios
- •1 tablespoon fresh lemon juice
- •1 tablespoon chopped fresh basil
- •1 tablespoon chopped fresh mint
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
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, 20-25 minutes. Remove from heat and mash. Let cool slightly.
25 min
- 2.
DO AHEAD: Sweet potato mash can be made 3 days ahead. Cover and chill.
- 3.
Preheat oven to 425°F. Toss broccoli and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, 15-20 minutes. Let cool, then coarsely chop.
20 min
- 4.
Meanwhile, brush both sides of bread with 2 tablespoons oil total and toast on a baking sheet until golden brown, 6-8 minutes.
8 min
- 5.
Toss broccoli, nuts, lemon juice, half of basil and mint, and remaining 4 tablespoons oil in a large bowl; season with salt and pepper.
5 min
- 6.
Spread toasts with sweet potato, top with broccoli mixture and remaining basil and mint, and sprinkle with sea salt. Cut into pieces.
5 min
