Serves: 4
Total Calories: 235
1. 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.
2. 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.
3. 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. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Sweet Potatoes with Pumpkin Seeds recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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