Copper Penny Warmth (Print Version)

Warm layers of sweet potatoes, carrots, apricots, pecans, and aged cheddar baked to autumn perfection.

# 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.
02 - In a large bowl, combine sliced sweet potatoes and carrots with olive oil, smoked paprika, sea salt, and black pepper, tossing to coat evenly.
03 - Arrange sweet potato and carrot slices in overlapping layers inside four copper ramekins, alternating with dried apricot slices and toasted pecans.
04 - Cover ramekins loosely with foil and bake for 20 minutes.
05 - Remove foil, evenly distribute grated aged cheddar over each ramekin, and bake uncovered for an additional 5 minutes until cheese is melted and golden.
06 - Allow to cool slightly, garnish with chopped chives if desired, and serve warm in the ramekins.

# Additional Tips::

01 -
  • It's deceptively impressive to look at—those copper ramekins with perfectly arranged vegetables and golden melted cheese make guests think you spent hours in the kitchen, when you actually didn't
  • The sweet-savory-smoky combination hits different; the aged cheddar's tang plays beautifully against the natural sweetness of roasted vegetables and chewy apricots
  • Ready in under an hour from start to table, making it perfect for those moments when you want something that feels special without the stress
02 -
  • Slice your vegetables thin and evenly—this is where medium difficulty comes from. Uneven slices mean uneven cooking; some vegetables will turn to mush while others stay firm. A mandoline slicer, if you have one, is your best friend here
  • Don't skip toasting the pecans beforehand, even if just for a few minutes in a dry skillet. The difference between raw and toasted pecans is the difference between background noise and a standing ovation—toasting wakes up their flavor completely
  • Aged cheddar matters more than you'd think. Young cheddar will melt, sure, but aged cheddar brings a sharpness and complexity that transforms this from nice to unforgettable. It's the ingredient that makes people ask for the recipe
03 -
  • Buy your aged cheddar from the cheese counter where they can cut it fresh, rather than pre-packaged. It melts better and tastes noticeably sharper and more complex
  • If your dried apricots seem hard or old, plump them up by soaking in warm water for 10 minutes before slicing—they'll be chewy and tender rather than tough, which changes everything about the texture and taste
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