Copper Penny Warmth (Printable Version)

Layers of roasted sweet potatoes, carrots, dried apricots, cheddar, and pecans create a warm, autumnal side.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and thinly sliced
02 - 2 large carrots, peeled and thinly sliced
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon sea salt
06 - ¼ teaspoon black pepper

→ Fruits & Nuts

07 - ½ cup dried apricots, sliced
08 - ½ cup pecan halves, lightly toasted

→ Cheese

09 - 1 cup aged cheddar cheese, coarsely grated

→ Garnish

10 - 2 tablespoons fresh chives, finely chopped (optional)

# How To Make:

01 - Set the oven to 400°F and prepare for roasting.
02 - In a large bowl, combine sweet potato and carrot slices with olive oil, smoked paprika, salt, and pepper, tossing until well coated.
03 - Arrange sweet potato and carrot slices in overlapping, interlocking layers within four copper ramekins or equivalent oven-safe dishes, alternating with dried apricot slices and a sprinkle of toasted pecans.
04 - Cover ramekins loosely with aluminum foil and bake for 20 minutes.
05 - Remove foil, top each ramekin evenly with grated aged cheddar, then bake uncovered for an additional 5 minutes until cheese is melted and golden.
06 - Allow to cool slightly, garnish with chopped chives if desired, and serve warm directly in the ramekins.

# Cooking Tips:

01 -
  • It looks like you spent hours in the kitchen, but comes together in under an hour with honest, straightforward technique
  • The warm sweetness of roasted carrots and sweet potatoes paired with tart apricots creates a flavor balance that keeps you reaching for another bite
  • Serving it directly in copper ramekins makes guests feel genuinely special without any fussy plating
02 -
  • Don't skip the foil cover for the first 20 minutes. Without it, the vegetables will dry out on top before the insides are tender. I learned this the hard way with a batch that arrived at a dinner party looking beautiful but tasting like cardboard.
  • The thickness of your slices matters more than you'd think. Use a mandoline if you have one—uneven slices mean some vegetables cook through while others remain raw and hard.
  • Aged cheddar really does make a difference here. A young, mild cheddar will melt into an anonymous golden layer. Aged cheddar brings nutty complexity and salt that makes people lean back and wonder what you did.
03 -
  • Toast your pecans yourself just before using them. The warmth brings out their oils and flavor in a way that pre-toasted nuts from a package never quite achieve.
  • Don't crowd your cutting board when you're slicing—work in batches so you have space to create thin, even pieces. Crowding leads to thick, uneven slices that won't cook properly.
Go Back