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
- 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
Broccoli and Assembly
- 1 large head broccoli, stem removed and cut into large florets
- 8 tablespoons olive oil, divided
- kosher salt
- 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
- 1For 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.
- 2Preheat 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.
- 3When 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.
- 4Toss 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.
- 5Spread 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