Spiced Sweet Potato & Roasted Broccoli Toasts
Ingredients:
- Sweet Potato - 1 lrg. (about 12oz) peeled, cut into 1
- Garlic Steak Splash - 1 tsp (or to taste)
- Fresh Orange Juice - 1/2 cup
- Kosher salt, freshly ground pepper -
- Broccoli and Assembly
- Broccoli - 1 lrg head, stem removed, cut into lrg florets
- Olive Oil - 8 Tbsp. (divided)
- Kosher salt, freshly ground pepper -
- Crusty Bread - 4 - 3/4
- Raw Pistachios - 2 Tbsp., chopped
- Fresh Lemon Juice - 1 Tbsp. (or more)
- Fresh Basil - 1 Tbsp., chopped (divided)
- Fresh Mint - 1 Tbsp., chopped (divided)
- Flaky Sea Salt (such as Maldon) -
Instructions:
Sweet Potato Mash - Combine sweet potato, garlic steak splash, orange juice, and 1 cup water in 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.
Broccoli and assembly - Preheat oven to 425F. Toss broccoli and 2Tbsp. 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 Tbsp. oil 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 Tbsp. 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.
Another delicious recipe from the kitchen of The Garlic Box
