Pawnee Baked Sweet Potatoes

Preheat the oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.

Scrub the sweet potatoes under cold running water to remove any dirt, then prick each potato several times with a fork to allow steam to escape during baking.

Place the pricked sweet potatoes directly on the prepared baking sheet and bake for 40–45 minutes until the flesh is very soft and a knife pierces the center with no resistance.

While the potatoes bake, lightly toast the sunflower seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant, then set aside.

Remove the baked sweet potatoes from the oven and allow them to cool for 2–3 minutes until they can be handled safely.

Slice each sweet potato lengthwise and use a fork to fluff the interior flesh gently.

Drizzle each potato with honey, then top with chopped fresh chives and toasted sunflower seeds.

Serve immediately while the potatoes are still warm.