Liven up breakfast with the tender taste of baked Sweet Potato Cups, made with spicy pancetta sausage and drizzled with Nature Nate’s Honey. Make yours with cash back from Ibotta.


  • 2 medium sweet potatoes
  • ½ cup shredded parmesan
  • 1 cup diced pancetta
  • 2 tablespoons Nature Nate’s Raw & Unfiltered Honey
  • 6 eggs
  • ¼ cup freshly chopped chives
  • salt and pepper
  • nonstick olive oil spray


  1. Pierce sweet potatoes with a fork. Microwave for 5 minutes. Allow to cool slightly, then remove peels with a sharp knife. Shred with a grater. Combine with shredded parmesan.
  2. Coat muffin tin with nonstick spay. Fill tins with sweet potato hash. Bake at 350ºF for 15 minutes.
  3. In a medium bowl, stir together pancetta and honey.
  4. Spoon ¾ of the pancetta mixture into the bottom of baked sweet potato cups.
  5. Crack an egg into each cup. Top with remaining pancetta and chives. Salt and pepper to taste.
  6. Bake at 350ºF for 15 more minutes. Allow to cool slightly before removing from muffin tin.

Pairing Suggestion: Evolution Fresh Cold-Pressed Juice

image & recipe via Nature Nate’s

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