SPICED SWEET POTATO AND ROASTED BROCCOLI TOASTS
Categories Appetizer Side Vegetarian Lunch Buffet Broccoli Sweet Potato/Yam Fall Winter Healthy Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For sweet potato mash:
- 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.
- DO AHEAD: Sweet potato mash can be made 3 days ahead. Cover and chill.
- For broccoli and assembly:
- 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.
- Meanwhile, brush both sides of bread with 2 tablespoons oil total and toast on a baking sheet until golden brown, 6-8 minutes.
- Toss broccoli, nuts, lemon juice, half of basil and mint, and remaining 4 tablespoons oil in a large bowl; season with salt and pepper.
- Spread toasts with sweet potato, top with broccoli mixture and remaining basil and mint, and sprinkle with sea salt. Cut into pieces.
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