Baked Sweet Potatoes with Pumpkin Seeds

Camotes al Horno con Pepitas

Creative chefs are using native sweet potatoes (camotes) in new ways, and this mix of mashed sweet potatoes with toasted pumpkin seeds is an inspired combination that goes perfectly with pork and poultry.

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Ingredients

Makes 4 servings

▢ 4 medium orange-skinned sweet potatoes often labeled yams; (about 1 pound)
▢ ¼ cup raw hulled pumpkin seeds
▢ 2 to 3 tablespoons unsalted butter
▢ ½ teaspoon salt or to taste
▢ ⅛ teaspoon freshly ground pepper or to taste

Instructions

Preheat the oven to 400°.
Scrub the potatoes and pierce each one a few times with a thin-bladed knife to prevent them from popping open while baking.
Place on a 9- × 12-inch foil-lined baking pan and bake about 1 hour, or until very soft.
Meanwhile, in a dry skillet over medium heat, toast the pumpkin seeds until they are lightly browned and pop around in the pan.
Remove to a bowl and reserve.
When the potatoes are done, remove from the skins and mash with the butter.
Season with salt and pepper.
Stir in the toasted pumpkin seeds.

Notes & Wine Advice

Serve hot.

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Course; Side Dish / Vegetables

Cuisine; Mexican

Diets; Vegetarian