Loaded Sweet Potatoes with Pomegranate and Feta

tastes great! for thise who miss the directions: Preheat oven to 180* C (350* F) with fan. Pierce the sweet potatoes with a fork so that their excess moisture can escape while they are cooking. Wrap sweet potatoes in aluminum foil, place them in a baking pan and roast them in the oven for about 50 minutes, until completely soft. The time they will need to cook depends on their size. If your sweet potatoes are too large they will need more time to bake. You can prick them with a small knife to see if they are soft. If the knife sinks into the sweet potato flesh without any resistance, then they are ready. As soon as the sweat potatoes are soft, remove from oven. Unwrap them from the foil and carefully cut them in half, lengthwise. Use a fork to remove the sweet potato flesh, leaving the shells intact. You will fill them again when the filling is ready. Transfer the flesh to a bowl and mash a little with a fork. Season with salt and pepper and other spices from the list. Add some crumbled feta cheese and mix to combine. Fill the sweet potato skins with the filling. Add a small cube of butter to each. Cover with finely chopped chives and pomegranate seeds.