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Sweet Potato, Fig, and Rosemary Stuffing

A delightful stuffing that combines roasted sweet potatoes, figs, and rosemary, perfect for family gatherings or holidays.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces sweet potatoes, diced into ½-inch cubes These creamy sweet potatoes bring a natural sweetness.
  • 1 pound cipollini onions These small, sweet onions caramelize beautifully.
Herbs and Seasonings
  • 2 teaspoons olive oil Divided, or use melted vegan butter.
  • 1 tablespoon olive oil For sautéing onions.
  • 1 teaspoon salt Divided, enhances overall flavor.
  • ¼ teaspoon salt For seasoning the sautéed onions.
  • Few twists black pepper Adds complexity to each bite.
  • 2 tablespoons fresh rosemary, chopped Infuses the stuffing with aromatic essence.
Main Ingredients
  • 1 loaf sourdough bread, cut into cubes About 10 cups, forms the base for the stuffing.
  • 1 cup dried figs, halved Adds sweetness that pairs perfectly with savory ingredients.
  • ½ cup roasted and salted pecans, roughly chopped Introduces crunch and richness.
  • ½ cup vegetable broth Helps to bind the ingredients and adds moisture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Toss diced sweet potatoes with 2 teaspoons of olive oil, ½ teaspoon of salt, and a few twists of black pepper. Roast for 20-25 minutes until fork-tender.
  3. Cut sourdough bread into 1-inch cubes. Place on a baking sheet and bake for 15 minutes until dry and crusty.
  4. Boil a saucepan of water, prepare ice water. Slice root ends off cipollini onions, boil for 2 minutes, then cool in ice water. Peel and slice in half.
  5. Sauté cipollini onions in a skillet with remaining tablespoon of olive oil for 10-15 minutes until caramelized. Stir in chopped rosemary and cook for another minute, season with ¼ teaspoon of salt.
Mixing and Baking
  1. In a large baking dish or skillet, combine roasted sweet potatoes, sourdough bread cubes, halved figs, chopped pecans, and vegetable broth. Stir gently to mix, add more broth if needed.
  2. Cover with a lid or foil and bake for 10 minutes until warmed through.
  3. Serve directly in the skillet or transfer to a serving platter, garnishing with chopped rosemary.

Notes

Feel free to adjust the bread type, spice level, and herbs. You can prepare the ingredients ahead of time.