Copper Penny Warmth (Printer-Friendly)

Sweet potatoes, apricots, cheddar, and toasted pecans combined for a warm, layered autumn dish.

# What You'll 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 It:

01 - Set the oven to 400°F and prepare for baking.
02 - Combine sweet potato and carrot slices in a large bowl; toss with olive oil, smoked paprika, salt, and pepper until thoroughly coated.
03 - In four copper ramekins or similar oven-safe dishes, arrange the sweet potato and carrot slices in overlapping layers, alternating with dried apricot slices and a sprinkle of toasted pecans.
04 - Cover each ramekin loosely with aluminum foil and bake for 20 minutes.
05 - Remove foil, top each ramekin with grated aged cheddar, then bake an additional 5 minutes until the cheese melts and turns golden.
06 - Allow to cool slightly, garnish with chopped chives if desired, and serve warm in the ramekins.

# Expert Suggestions:

01 -
  • It looks far more complicated than it actually is—your guests will be genuinely impressed by the elegance of individual copper ramekins, not realizing you spent less than an hour total in the kitchen
  • The combination of sweetness from apricots and carrots, earthiness from sweet potatoes, and the sharp tang of aged cheddar creates a flavor harmony that somehow feels both comforting and sophisticated
  • This is one of those rare dishes that works equally well as an elegant appetizer for company or a cozy side dish for a quiet weeknight dinner
02 -
  • Slice your vegetables consistently thin—this isn't just for looks, it's crucial so everything cooks at the same rate and becomes tender together
  • Don't skip toasting the pecans. Raw pecans taste generic and almost bitter by comparison. Two minutes in a dry skillet changes everything
  • The foil cover is essential for the first 20 minutes. Without it, the tops dry out before the vegetables have a chance to become tender
03 -
  • Invest in a sharp knife or mandoline for slicing—thin, consistent vegetables are the difference between something that tastes rushed and something that tastes intentional
  • If your aged cheddar is cold from the fridge, let it sit out for ten minutes before grating. It grates more smoothly and distributes more evenly in the final bake
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