Wednesday, January 29, 2014
You know that photograph that you see on-line or in a magazine that really clicks. The one that will change the course of your day in some way. Well this is the one.
It was Sunday afternoon, the day after I received the new Bon Appetit magazine. As I was skimming thru the pages I came upon this Spiced Sweet Potato and Broccoli Toasts recipe. It was as if someone from the magazine had peered into my kitchen. I had all the ingredients on hand and not a meal planned for the day. Well, needless to say this became a late lunch.
First I roasted the broccoli until nicely browned around the edges and stems. This method really brings out the flavor. Next I combined the sweet potato mash. To assemble, I spread the sweet potato mash on toasts and then topped with the broccoli mixture. Brilliant recipe! I can see using this same concept but just swapping out other ingredients for different flavor profiles.
Sweet potato mash:
1 large sweet potato (about 12 ounces)peeled, cut into 1 inch pieces
1 red Thai chili (optional), halved, some seeds removed
1/2 cup fresh orange juice
Kosher salt, fresh ground pepper
1 large head broccoli, stems removed, cut into large florets
8 Tablespoons olive oil, divided
4 3/4 inch thick sliced crusty bread
2 tablespoons raw pistachios (chopped)
1 tablespoon fresh lemon juice
1 tablespoon fresh basil (chopped) divided
1 tablespoon fresh mint (chopped) divided
Flaky sea salt (garnish)
Sweet potato mash:
Combine sweet potato, chili (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.
Preheat oven to 425°. Toss the 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.
Brush both sides of bread with 2 tablespoons olive oil and toast on a baking sheet until golden brown 6 to 8 minutes. Toss broccoli, nuts, lemon juice, half of basil and mint and remaining olive oil in a large bowl; season with salt and pepper.
Spread toasts with sweet potato mixture and remaining basil and mint and sprinkle with sea salt. Cut into pieces. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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