Preheat your oven to 350°F (175°C).

Spread the diced sweet potatoes onto a baking sheet, tossing them in 2 teaspoons of olive oil, ½ teaspoon of salt, and a sprinkle of black pepper. Roast for 20 to 25 minutes, flipping halfway, until they are fork-tender and golden brown.

While the sweet potatoes roast, cut your sourdough bread into 1-inch cubes. Place the cubes on another baking sheet and bake for about 15 minutes until they dry out slightly.

Bring a saucepan of water to a boil and prepare a bowl of ice water. Slice the root ends off the cipollini onions and drop them into the boiling water for 2 minutes. Drain and transfer them to the ice bath to cool. Peel the onions and slice them in half from top to bottom.

Heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Once heated, add the sliced cipollini onions. Sauté for 10 to 15 minutes until they’re caramelized and tender, stirring in the rosemary for the last minute. Season with ¼ teaspoon salt.

In the skillet (or a large baking dish), combine the roasted sweet potatoes, the toasted bread cubes, halved dried figs, chopped pecans, and vegetable broth. Stir gently to combine all the enticing ingredients, ensuring the bread absorbs the flavors.

Cover the skillet with an oven-safe lid or aluminum foil and bake for 10 minutes.

After baking, remove the stuffing from the oven. Serve it directly in the skillet or transfer it to a serving platter.