Broccoli and Sweet Potato Toasts

broccoli and sweet potato toasts

For this  broccoli and sweet potato toasts recipe, spicy sweet potato mash is spread on crisp toast and then topped with a fresh green mix of broccoli, pistachios, and fresh herbs. This is the perfect winter appetizer when you are really ready for spring. We like using Iggy’s bread for the base.

Ingredients for Sweet Potato Mash

  • 1 large sweet potato (about 12 oz.), peeled, cut into 1 inch pieces
  • 1 red Thai chili (optional), halved, some seeds removed
  • 1/2 cup fresh orange juice
  • Kosher salt and freshly ground black pepper

For Broccoli & Assembly

  • 1 large head broccoli, stem removed, cut into large florets
  • 8 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 slices of thick, crusty bread, cut into 3/4 inch slices
  • 2 tablespoons chopped raw pistachios
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon chopped fresh basil, divided
  • 1 tablespoon chopped fresh mint, divided

broccoli and sweet potato toasts 1

Broccoli and Sweet Potato Toasts Directions:

  1. Combine sweet potato, chili (if using), orange juice, and 1 cup of water in a small saucepan; season with salt and pepper.
  2. Bring to a boil, reduce heat, and simmer until sweet potato is very soft and liquid has evaporated, 20–25 minutes.
  3. Remove from heat and mash. Let cool slightly.
  4. Preheat oven to 425.
  5. Toss broccoli and 2 tablespoons of oil on a rimmed baking sheet and season with salt and pepper.
  6. Roast until tender, 15–20 minutes. Let cool, then coarsely chop.
  7. Meanwhile, brush both sides of bread with 2 tablespoons of oil and toast on a baking sheet until golden brown, 6–8 minutes, turning hallway through if needed.
  8. Toss broccoli, nuts, lemon juice, half of basil and mint, and remaining 4 tablespoons of oil in a large bowl; season with salt and pepper.
  9. Spread toasts with sweet potato mash, top with broccoli mixture and remaining basil and mint, and sprinkle with sea salt.
  10. Cut into pieces and serve.

About Loni & Leah:

Broccoli and Sweet Potato ToastsClick here for more recipes by Loni and Leah!

Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.

Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.

Broccoli and Sweet Potato Toasts

How did Loni and Leah meet?  Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.

Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!

Be sure to follow us on Twitter:
Leah @leahelspeth
Loni @lalaloni