For Christmas this year, my mom got me subscriptions to Bon Appetit and Glamour (thanks mom), which I have been loving! Alex and I saw this recipe in Bon Appetite and couldn’t wait to try it! We ate the whole thing (as an appetizer lol), so it’s safe to say that it didn’t disappoint!
Sweet potato mash
- 1 large sweet potato (about 12 oz.), peeled, cut into 1″ pieces.
- 1 red Thai chile (optional – we didn’t use this because I don’t do spicy)
- 1/2 cup fresh orange juice
- kosher salt, freshly ground pepper
Broccoli and assembly
- 1 large head of broccoli, stem removed, cut into large florets
- 8 Tbsp. olive oil, divided
- kosher salt, freshly ground pepper
- 4 3/4″ thick slices crusty bread (we used one big flat bread instead here)
- 2 Tbsp. chopped raw pistachios
- 1 Tbsp. (or more) fresh lemon juice
- 1 Tbsp. chopped fresh basil, divided
- 1 Tbsp. chopped fresh mint, divided
- Flaky sea salt (such as Maldon)
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.
Broccoli and assembly
Preheat oven to 425 degrees. Toss broccoli and 2 Tbsp. 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 (or flatbread) with 2 Tbsp. oil total and toast on a baking sheet until golden brown, 6-8 minutes. Toss broccoli, nuts, lemon juice, half of the 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.
Recipe as seen in bon appetit
Healthy and delicious! We have already had this twice since we got the issue :). Hope you enjoy.