Ingredients for Spiced Sweet Potato and Roasted Broccoli Toasts

• 1 large sweet potato (about 350g ), peeled, cut into 1" pieces

• 1 red Thai chilli (optional), halved, some seeds removed

• 120ml fresh orange juice

• Koshersalt, nymalen peppar

• 1 large head broccoli, stem removed, cut into large florets

• 8 tablespoons olive oil, divided

• Koshersalt, nymalen peppar

• 4 3/4"-thick slices crusty bread

• 2 tablespoons chopped raw pistachios

• 1 tablespoon (or more) fresh lemon juice

• 1 tablespoon chopped fresh basil, divided

• 1 tablespoon chopped fresh mint, divided

• Flaky sea salt (such as Maldon)

Combine sweet potato, chilli (if using) orange juice, and 240ml 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.

DO AHEAD: Sweet potato mash can be made 3 days ahead. Cover and chill.

Preheat oven to 218°C. Toss 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.

Meanwhile, brush both sides of bread with 2 tablespoons oil total 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 tablespoons 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.

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