Spiced Sweet Potato And Roasted Broccoli Toasts Recipes

SPICED SWEET POTATO AND ROASTED BROCCOLI TOASTS

Steps:

• For 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.
• DO AHEAD: Sweet potato mash can be made 3 days ahead. Cover and chill.
• For broccoli and assembly:
• Preheat oven to 425°F. 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.

STUFFED SWEET POTATOES WITH PANCETTA AND BROCCOLI RABE

Steps:

• Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 12 minutes.
• Meanwhile, cook the pancetta in a large skillet over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the broccoli rabe and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes.
• Mix the ricotta, parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with about 1 teaspoon of the ricotta mixture, then top evenly with the broccoli rabe mixture and the remaining ricotta mixture. Chop the pancetta and sprinkle evenly on top.

SPICED SWEET POTATO AND ROASTED BROCCOLI TOASTS

Steps:

• For the sweat potato mash, combine sweet potato, chile, OJ and water. Season with salt and pepper. Bring to a boil, reduce heat and simmer until sweet potato is very soft and liquid has evaporated - about 20-25 minutes. Remove from heat and mash. Let cool slightly. Can be done up to 3 days in advance.
• Preheat oven to 425°F Toss broccoli and 25% of oil on a rimmed baking sheet. I use silpat. Season with kosher salt and pepper. Roast until tender, about 15-20 minutes. Let cool. Chop coarsely.
• When serving, brush both sides of the bread with 25% of the oil and toast on a baking sheet until golden brown - about 6-8 minutes.
• Toss broccoli, nuts, lemon juice, 1/2 the basil and mint with the balance of the oil in a large bowl. Season to taste with salt and pepper.
• Spread toast with sweet potato. Top with broccoli mixture and remaining basil and mint. Sprinkle with the flaked salt and cut into pieces.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.