SPICED SWEET POTATO AND ROASTED BROCCOLI TOASTS

Spiced Sweet Potato and Roasted Broccoli Toasts image

Yield Makes 8 servings

Number Of Ingredients 15

Sweet potato mash:
1 large sweet potato (about 12 ounces), peeled, cut into 1" pieces
1 red Thai chile (optional), halved, some seeds removed
1/2 cup fresh orange juice
Kosher salt, freshly ground pepper
Broccoli and assembly:
1 large head broccoli, stem removed, cut into large florets
8 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 3/4"-thick slices crusty bread
2 tablespoons chopped raw pistachios
1 tablespoon (or more) fresh lemon juice
1 tablespoon chopped fresh basil, divided
1 tablespoon chopped fresh mint, divided
Flaky sea salt (such as Maldon)

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.