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    You are in: Home / Recipes / Spiced Sweet Potato and Roasted Broccoli Toasts Recipe
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    Spiced Sweet Potato and Roasted Broccoli Toasts

    Total Time:

    Prep Time:

    Cook Time:

    54 mins

    12 mins

    42 mins

    Ambervim's Note:

    The sweet potato mash and broccoli can be done ahead allowing for easy assembly at the time of serving on hot toast. This is from the Feb 2014 Bon Appetit.

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    Units: US | Metric

    Sweet Potato Mash

    Broccoli and Assembly


    1. 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. 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. 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. 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. 5
      Spread toast with sweet potato. Top with broccoli mixture and remaining basil and mint. Sprinkle with the flaked salt and cut into pieces.

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    Nutritional Facts for Spiced Sweet Potato and Roasted Broccoli Toasts

    Serving Size: 1 (1367 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 102.6
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 42.1 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 1.4 g
    Sugars 1.8 g
    Protein 2.0 g

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