Ingredients for Sweet Potato Stuffing with Streaky bacon and Thyme

• 10 cups 1-inch cubes sourdough baguette with crust (from about 1 1/2 one-pound baguettes)

• 450g thick-cut streaky bacon slices, cut into 1/2-inch pieces

• 2 tablespoons butter

• 1475g 3/4-inch cubes peeled redskinned sweet potatoes (yams about 1.2kg)

• 650g 1/2-inch onion pieces (from about 2 large onions)

• 300g 1/2- to 3/4-inch celery pieces

• 1 1/2 tablespoons chopped fresh thyme

• 1 1/4 teaspoons (or more) coarse kosher salt

• 325ml fresh orange juice

• 3 large eggs

• 325ml low-salt chicken broth

Position rack in centre of oven; preheat to 180°C. Spread bread cubes in single layer on large baking tray; bake until almost firm to touch, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

Place bread cubes in extra-large bowl. Cook streaky bacon in heavy large pan over medium heat until crisp. Using slotted spoon, transfer streaky bacon to kitchen roll to drain.

Pour off and discard all but 45ml streaky bacon drippings from pan; place pan over medium-high heat. Add butter, then sweet potatoes, onions, celery, thyme, and 1 1/4 teaspoons coarse salt to pan. Sauté until onions are slightly soft but not brown, 6 to 8 minutes. Add orange juice and bring to boil; cook until sweet potatoes are almost tender and juice is almost absorbed, about 5 minutes. Add streaky bacon and sweet potato mixture to bowl with bread cubes. Season with more salt and freshly ground black pepper. Cool slightly. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Preheat oven to 180°C. Butter 15 x 10 x 2- inch glass ovenproof dish. Whisk eggs and 325ml chicken broth in medium bowl to blend; add to stuffing and toss to combine. Transfer to prepared ovenproof dish.

Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour.

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