Spiced Sweet Potato and Roasted Broccoli Toasts

Ingredients

• 1 large head broccoli cut into large florets
• 1 tablespoon basil fresh divided chopped
• 1 tablespoon mint leaves fresh divided chopped
• 8 servings pepper freshly ground
• 1 tablespoon juice of lemon fresh ()
• 8 tablespoons olive oil divided
• 0.5 cup orange juice fresh
• 2 tablespoons pistachios raw chopped
• 8 servings sea salt (such as Maldon)
• 12 ounces sweet potatoes and into peeled cut into 1" pieces
• 1  thai chile red seeds removed halved

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Combine sweet potato,chile (if using) orange juice, and 1 cupwater in a small saucepan; season with saltand pepper. Bring to a boil, reduce heat,and simmer until sweet potato is very softand liquid has evaporated, 20–25 minutes.
2. Remove from heat and mash.
3. Let cool slightly.
4. DO AHEAD: Sweet potato mash canbe made 3 days ahead. Cover and chill.
5. Preheat oven to 425°F. Toss broccoli and 2 tablespoons oil on arimmed baking sheet; season with salt andpepper. Roast until tender, 15–20 minutes.
6. Let cool, then coarsely chop.
7. Meanwhile, brush both sides of breadwith 2 tablespoons oil total and toast on a bakingsheet until golden brown, 6–8 minutes.
8. Toss broccoli, nuts, lemon juice, half ofbasil and mint, and remaining 4 tablespoons oil ina large bowl; season with salt and pepper.
9. Spread toasts with sweet potato, top withbroccoli mixture and remaining basil and mint,and sprinkle with sea salt.
10. Cut into pieces.