Spiced Sweet Potato and Broccoli Toasts

You know that photograph that you see on-line or in a magazine that really clicks. The one that will change the course of your day in some way. Well this is the one.

It was Sunday afternoon, the day after I received the new Bon Appetit magazine. As I was skimming thru the pages I came upon this Spiced Sweet Potato and Broccoli Toasts  recipe. It was as if someone from the magazine had peered into my kitchen. I had all the ingredients on hand and not a meal planned for the day. Well, needless to say this became a late lunch.

First I roasted the broccoli until nicely browned around the edges and stems. This method really brings out the flavor. Next I combined the sweet potato mash. To assemble, I spread the sweet potato mash on toasts and then topped with the broccoli mixture. Brilliant recipe! I can see using this same concept but just swapping out other ingredients for different flavor profiles.

Ingredients:

Sweet potato mash:

1 large sweet potato (about 12 ounces)peeled, cut into 1 inch pieces
1 red Thai chili (optional), halved, some seeds removed
1/2 cup fresh orange juice
Kosher salt, fresh ground pepper

Broccoli

1 large head broccoli, stems removed, cut into large florets
8 Tablespoons olive oil, divided
4 3/4 inch thick sliced crusty bread
2 tablespoons raw pistachios (chopped)
1 tablespoon fresh lemon juice
1 tablespoon fresh basil (chopped) divided
1 tablespoon fresh mint (chopped) divided
Flaky sea salt (garnish)

To prepare:

Sweet potato mash:

Combine sweet potato, chili (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.

Broccoli mixture:

Preheat oven to 425°. Toss the 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.

To assemble:

Brush both sides of bread with 2 tablespoons olive oil and toast on a baking sheet until golden brown 6 to 8 minutes. Toss broccoli, nuts, lemon juice, half of basil and mint and remaining olive oil in a large bowl; season with salt and pepper.

Spread toasts with sweet potato mixture and remaining basil and mint and sprinkle with sea salt. Cut into pieces. Enjoy!