Spiced Sweet Potato and Roasted Broccoli Toasts
['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.
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