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Sweet Potato Cups

Sweet potato cups filled with eggs, pancetta and cheese, garnished with chives, on a pink plate with berries.
This dish combines fried eggs, spicy pancetta sausage and tender sweet potatoes into one flavorful dish. Drizzled with delicious honey and sprinkled with chives, this all-in-one treat is perfect for a leisurely brunch.

Yield 6 Servings
Prep Time 10 Minutes
Total Time 40 Minutes

Ingredients
  • 2 medium sweet potatoes
  • ½ cup shredded parmesan
  • Nonstick olive oil spray
  • 1 cup diced pancetta
  • 2 Tbsp Nate’s 100% Pure Honey
  • 6 eggs
  • ¼ cup freshly chopped chives
  • Salt and pepper
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Directions

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.

Coat muffin tin with nonstick spay. Fill tins with sweet potato hash, and form into cups. Bake at 350ºF for 15 minutes.

In a medium bowl, stir together pancetta and honey. Spoon ¾ of the pancetta mixture into the bottom of baked sweet potato cups. Crack an egg into each cup. Top with remaining pancetta and chives. Salt and pepper to taste.

Bake at 350ºF for 15 more minutes. Allow to cool slightly before removing from muffin tin.

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