Baked Sweet Potatoes with Pumpkin Seeds

4 medium orange-skinned sweet potatoes (about 1 pound)
1/4 cup of raw hulled pumpkin seeds
3 tablespoons of unsalted butter
Salt and freshly ground black pepper to taste

Preheat the oven to 400 degree F.

Scrub the potatoes and pierce each one a few times with a fork to prevent them from bursting during the roasting process.

Place the potatoes on a foil-lined baking sheet and roast for 1 hour, or until they are very soft.

While roasting the potatoes, place a dry skillet over medium heat. Toast the pumpkin seeds in the skillet until they are lightly browned. Some may begin to pop around in the skillet. Remove the seeds from the skillet and place them in a bowl and set them aside.

When the potatoes are done, remove the skins. Mash the potatoes with the butter. Season with the salt and the black pepper.

Stir in the toasted pumpkin seeds.

Serve hot.