Spiced sweet potato and roasted broccoli toasts from Bon Appétit Magazine, February 2014 (page 84)

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Notes about this recipe

  • clcorbi on January 15, 2017

    This is exactly the type of substantial vegetarian entree that i just love. The only changes I made were to sub walnuts for pistachios, and add a handful of thinly sliced scallions to the roasted broccoli/nut mixture. I also cut my bread slices more thickly than called for as the bread was very soft and I was worried the toasts wouldn't hold up. I rubbed the toasted bread with garlic before piling the ingredients on, too. By itself, the sweet potato mixture was too cloying for my taste, and very acidic, which had me worried. I used a bit less than called for on each toast, ending up with some leftover mash. Once the broccoli mixture was piled on, though, all the flavors really came together, and the result was just delicious. We each had two slices for dinner, and thoroughly enjoyed them.

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