Copper Penny Warmth (Print)

Layered sweet potatoes, carrots, apricots, pecans, and cheddar baked to golden perfection.

# Components:

→ 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 - Set the oven to 400°F to prepare for roasting.
02 - In a large bowl, combine the sliced sweet potatoes and carrots with olive oil, smoked paprika, sea salt, and black pepper. Toss until all pieces are evenly coated.
03 - In four individual copper ramekins or small oven-safe dishes, arrange the sweet potato and carrot slices in overlapping layers. Alternate with sliced dried apricots and a sprinkle of toasted pecans.
04 - Cover each ramekin loosely with aluminum foil and bake in the preheated oven for 20 minutes to roast the vegetables and warm the fruits and nuts.
05 - Remove foil, evenly distribute grated aged cheddar on top of each ramekin, and return to the oven for an additional 5 minutes until cheese is melted and lightly golden.
06 - Remove from the oven, allow to cool slightly, then garnish with chopped fresh chives if desired. Serve warm directly in the ramekins.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but it honestly takes less time than you'd think, and your guests will be genuinely impressed by the presentation.
  • The combination of sweet roasted vegetables, chewy apricots, and nutty pecans creates this perfect textural harmony that just makes you want another bite.
  • You can make it ahead and reheat it, which means less stress when people are coming over and more time actually enjoying their company.
02 -
  • Slice your vegetables consistently thin or they'll cook unevenly. I learned this after one batch where thick sweet potato slices were still hard while thin carrots turned to mush.
  • Don't skip the toasting of pecans if you have time. It's five minutes that completely changes their flavor from just nutty to genuinely complex and rich.
  • The cheese needs those final five minutes without foil, or it stays pale and doesn't develop that gorgeous golden color that makes the dish look finished and intentional.
03 -
  • If you don't have copper ramekins, any small oven-safe dish works, but honestly, thrifting for vintage copper vessels is half the fun of making this recipe.
  • Make these up to a day ahead and cover them with foil—just add an extra few minutes to the reheating time so they warm through completely and the cheese melts again.
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