Copper Penny Warmth Layers (Print-Friendly)

Layered sweet potatoes, carrots, apricots, pecans, and cheddar create a warm, flavorful 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 roasting.
02 - In a large bowl, combine the sweet potato and carrot slices with olive oil, smoked paprika, sea salt, and black pepper, tossing until fully coated.
03 - Arrange the sweet potato and carrot slices in overlapping layers inside four copper ramekins, alternating with dried apricot slices and pecan halves.
04 - Cover ramekins loosely with aluminum foil and bake for 20 minutes to soften the vegetables.
05 - Remove foil, sprinkle grated aged cheddar atop each ramekin, and bake uncovered for an additional 5 minutes until cheese is melted and golden.
06 - Allow to cool briefly, then garnish with chopped fresh chives if desired. Serve warm directly in the ramekins.

# Expert Advice:

01 -
  • The roasted vegetables become naturally sweet and buttery, while the aged cheddar adds a savory depth that feels almost decadent for something so simple
  • You get to serve it in individual copper ramekins, which makes even a casual dinner feel like an occasion worth celebrating
  • It's naturally gluten-free, vegetarian, and impressive enough to serve guests without feeling like you spent hours in the kitchen
02 -
  • Slice your vegetables consistently thin—about 1/8 inch thick—or they won't cook evenly. Some pieces will turn to mush while others stay crunchy, and the whole effect falls apart.
  • Don't skip toasting the pecans yourself. Raw or store-bought pre-toasted pecans are fine, but five minutes in a dry skillet brings out a nuttiness that transforms the entire dish from good to unforgettable.
  • The foil covering matters; without it, your vegetables will dry out and shrivel rather than becoming tender and caramelized.
03 -
  • Slice everything the night before and store it in separate containers in the fridge—the dish comes together in minutes when you're ready to cook
  • If you're cooking for a crowd, you can assemble everything in advance, cover with foil, and pop them in the oven whenever you're ready. They're forgiving enough to handle a 10-minute delay without suffering
Return