Copper Penny Warmth Layers (Printable Version)

Layered sweet potatoes, dried apricots, toasted pecans, and aged cheddar baked for a warm, comforting 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)

# Directions:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - In a large bowl, combine sweet potatoes and carrots with olive oil, smoked paprika, sea salt, and black pepper, tossing until evenly coated.
03 - In four copper ramekins or small baking dishes, arrange overlapping slices of sweet potato and carrot, alternating with sliced dried apricots and a sprinkle of toasted pecans.
04 - Cover ramekins loosely with aluminum foil and bake for 20 minutes.
05 - Remove foil, top with grated aged cheddar, then return to the oven for 5 more minutes until cheese is melted and golden.
06 - Allow to cool briefly, garnish with chopped chives if desired, and serve warm directly in the ramekins.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen, but comes together in under an hour with minimal fuss
  • The warm, autumnal flavors feel like a hug from someone who truly knows you
  • Individual ramekins mean everyone gets their own beautiful, restaurant-worthy presentation
  • It's equally at home on an elegant appetizer table or as a cozy side dish for weeknight dinner
02 -
  • Slice your vegetables consistently thin—this is non-negotiable. Thick slices won't cook through in the time given, and you'll end up with hard potatoes and melted cheese, which sounds okay but isn't the magical balance you're after.
  • Don't skip toasting the pecans. Raw pecans are fine in many dishes, but here they need that deep, almost nutty intensity to stand up to the cheese and sweetness. Five minutes in a dry skillet completely transforms them.
  • The apricots rehydrate slightly in the oven's moisture, becoming chewy and tender. This is the secret to their perfect texture—don't skip baking; raw apricots won't have the same magic.
03 -
  • Slice everything the night before and store in separate containers—this dish comes together in minutes on serving day, which is perfect for entertaining
  • If your aged cheddar is very hard and won't grate easily, pop it in the freezer for 15 minutes first; cold cheese grates like a dream
  • The apricots and pecans won't distribute evenly if you dump them all at once; scatter them layer by layer as you build, so every bite has both
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