- 1 large sweet potato (about 12 ounces), peeled, cut into 1″ pieces
- 1 red Thai chile (optional), halved, some seeds removed
- 1/2 cup fresh orange juice
- Kosher salt, freshly ground pepper
- 1 large head broccoli, stem removed, cut into large florets
- 8 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 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, 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.
- 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.