Copper Penny Warmth Dish (Printable Page)

Layered sweet potatoes, dried apricots, aged cheddar, and toasted pecans create a warm, flavorful autumn dish.

# 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)

# Steps:

01 - Set the oven temperature to 400°F.
02 - In a large mixing bowl, combine sweet potato and carrot slices with olive oil, smoked paprika, sea salt, and black pepper. Toss to fully coat the vegetables.
03 - In four copper ramekins, arrange the sweet potato and carrot slices in overlapping layers, interspersing with dried apricot slices and toasted pecan halves.
04 - Cover each ramekin loosely with aluminum foil and bake for 20 minutes.
05 - Remove foil, top each ramekin evenly with grated aged cheddar, and return to the oven for an additional 5 minutes until cheese is melted and golden.
06 - Remove from oven, allow to cool slightly, garnish with chopped chives if desired, and serve warm in the ramekins.

# Expert Advice:

01 -
  • It looks restaurant-quality impressive but comes together in under an hour, which means you can surprise people without spending your whole day in the kitchen
  • The combination of roasted vegetables, tart apricots, and nutty pecans creates layers of flavor that keeps you reaching for another bite
  • Serving it directly in individual ramekins makes everyone feel special, like they're getting their own personal treasure
  • It's naturally vegetarian and gluten-free, so it works for almost any table without feeling like a compromise dish
02 -
  • The foil covering is non-negotiable for that first 20 minutes—I learned this the hard way when I skipped it and ended up with vegetables that were caramelized on top but still raw underneath. Steam is your friend here.
  • Slice your vegetables as consistently as possible. Uneven slices cook at different rates, and you'll end up with some pieces mushy and others still firm. A mandoline makes this foolproof if you have one, but a sharp knife and patience work just fine.
  • Don't skip toasting the pecans yourself. Pre-toasted ones lose something in packaging, and this dish deserves the two-minute effort of warming them in a dry skillet until fragrant.
03 -
  • A mandoline slicer transforms this from mildly tedious vegetable prep into quick, perfectly consistent slices—invest in one if you find yourself making this often, which you will
  • Grate your cheddar fresh right before baking. Pre-shredded cheese contains anti-caking agents that prevent proper melting and create a grainy texture instead of that luxurious, creamy top you're after
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