Sweetpotato, Fig, and Pancetta Dressing

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

• 8 to 10 ounces diced pancetta (see note)
• 1 1/2 cups sliced shallots (6 to 8)
• 12 ounces orange-fleshed California sweetpotatoes, coarsely shredded
• 2 cups chicken broth
• 1 cup stemmed, sliced Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon salt, or more to taste
• 1/2 teaspoon pepper, or more to taste
• 12 cups 3/4-inch diced or torn French or Italian bread, with crusts (from 12 to 16 ounces of bread)
• 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 400°F. Spray a 2 1/2- to 3-quart casserole dish with cooking spray and set aside.

2. Meanwhile, in a large skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 13 to 15 minutes. Use a slotted spoon to transfer the pancetta to a bowl or plate. Set aside to cool.

3. Add the shallots to the pancetta fat and cook, stirring occasionally, for 2 minutes. Add the sweetpotatoes and cook, stirring occasionally, until the sweetpotatoes are al dente, 3 to 4 minutes. Add the broth, figs, thyme, salt, and pepper and bring to a simmer. Remove from the heat and set aside 5 minutes to plump the figs.

4. Transfer the sweetpotato-fig mixture to a very large bowl. Add the bread and 3/4 of the pancetta, stirring gently to evenly moisten. Add more salt and pepper to taste. Transfer to the prepared casserole dish and sprinkle the remaining pancetta on top. Dot the top with the butter and cover with foil.

5. Bake until heated through, 30 to 40 minutes. Uncover and bake until browned on top, 5 to 10 minutes.