Baked Sweet Potatoes with Pumpkin Seeds

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

Preheat the oven to 400 degrees F.

Scrub the potatoes and pierce a few times with a fork or a thin-bladed knife to prevent them from popping open while they're baking.

Place on a foil-lined baking pan and bake for about 1 hour, or until they're very soft.

Meanwhile, in a dry skillet over medium heat, toast the pumpkin seeds until they're lightly brown and pop around a bit in the pan. Remove the seeds to a bowl and set them aside.

When the potatoes are done, remove their skins and mash them with the butter.

Season the mashed potatoes to taste with the salt and the pepper.

Stir in the toasted pumpkin seeds and serve hot.