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Sweet Potato and Broccoli Toast | Great Performances


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Sweet Potato and Broccoli Toast
by Caitlyn Austin, Katchkie Farm Intern

Broccoli was, sadly, ruined for me as a child. My grandma and my elementary school cafeteria would steam broccoli until it was mush. Every fall I force myself to rediscover broccoli as a delicious and most importantly, crunchy, addition to a dish. I have come far from my days of mushy, watery, and tasteless broccoli and have since embraced this misunderstood brassica.

Let's make broccoli exciting again.


1 head of Broccoli, cut into large florets 
1 large sweet potato
1/2 cup orange juice
1/2 Jalapeno 
Olive oil 
4 thick slices crusty bread 
2 tablespoons Pistachios (optional, but delicious)
Juice from 1/2 lemon 
Salt and pepper 
Any non-woody fresh herb- such as mint, parsley, basil, cilantro 
Scallion as garnish
3 tablespoons butter 


1. Combine sweet potato, jalapeno, orange juice and 1 cup of water in a saucepan, season with salt and pepper. Simmer until sweet potato is very soft and liquid has evaporated, about 25 minutes. Mash until smooth and let cool. 
2. Preheat oven to 425 degrees. Toss broccoli in 2 tablespoons of olive oil, salt and pepper. Roast until tender, about 15 minutes. Let cool and coarsely chop. 
3. Heat butter in a pan and add sliced bread. Toast bread in butter until both sides are golden brown, about 5 minutes on each side. Use a spatula to press down on the bread when toasting. 
4. Toss broccoli, pistachios, lemon juice, scallion, herb of choice, and 2 tablespoons of olive oil in a bowl. Season with salt and pepper. 
5. Spread sweet potato onto the buttery toast. Top with broccoli mixture and cut into pieces. 

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