Copper Penny Warmth (Printable)

Roasted sweet potatoes and carrots layered with apricots, cheddar, and pecans for a warm autumn dish.

# Ingredient List:

→ 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)

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large bowl, toss sweet potato and carrot slices with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
03 - Arrange sweet potato and carrot slices in overlapping layers in four copper ramekins, alternating with dried apricot slices and a sprinkle of pecans.
04 - Cover each ramekin loosely with aluminum foil and bake for 20 minutes.
05 - Remove foil, top each ramekin with grated aged cheddar, and bake uncovered for an additional 5 minutes until cheese melts and turns golden brown.
06 - Let cool briefly, garnish with chopped chives if desired, and serve warm in ramekins.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but honestly takes less than an hour from start to table
  • The combination of sweet, savory, and nutty flavors creates something genuinely addictive that keeps people coming back for more
  • Serves four elegantly but comes together in your own kitchen without any fancy equipment you don't already have
02 -
  • Slice your vegetables uniformly—I learned this the hard way when some pieces cooked through while others stayed crunchy. A mandoline is your friend here
  • Don't skip toasting the pecans yourself. Raw pecans taste like nothing, but toasted ones add a depth of flavor that makes people ask what your secret is
  • The foil matters for the first 20 minutes. Removing it lets moisture escape so the cheese can brown instead of just getting soggy on top
03 -
  • Buy your aged cheddar from the actual cheese counter, not the pre-shredded bag. The flavor difference is real and transforms this dish from good to unforgettable
  • If your copper ramekins aren't actually oven-safe, any small ceramic or glass baking dish works—the point is individual servings and warmth, not the vessel itself
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