Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Slice each sweet potato in half lengthwise. Lightly score the flesh with a knife to create shallow cuts, which helps them cook evenly.
3. Rub the sweet potatoes with olive oil, ensuring they’re fully coated. Season with salt and black pepper.
4. Place the sweet potatoes cut side down on a parchment-lined baking sheet.
5. Roast for 25-30 minutes, or until the sweet potatoes are tender and golden brown on the edges. The flesh should be soft when pierced with a fork. Once done, remove from the oven and let cool slightly.

Step 2: Make the Whipped Feta

1. In a food processor or blender, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and minced garlic (if using).
2. Blend until smooth and creamy, scraping down the sides as necessary to ensure everything is fully incorporated.
3. Taste and season with freshly ground black pepper. If the feta is too salty, you can add a little more yogurt or a splash of water to balance the flavor and smooth out the texture.
4. Transfer the whipped feta to a bowl and set aside.

Step 3: Assemble the Sweet Potato Boats

1. Once the sweet potatoes have cooled enough to handle, use a spoon to create a small cavity in each half by scooping out some of the flesh. You want enough space for the whipped feta but still plenty of sweet potato left for structure.
2. Spoon a generous dollop of whipped feta into each sweet potato half, spreading it evenly.
3. Sprinkle the pomegranate seeds over the whipped feta for a burst of sweetness and crunch.

Step 4: Garnish and Serve

1. Scatter the chopped fresh mint leaves over the top, adding a refreshing touch to the dish.
2. Optional: Zest a lemon over the sweet potato boats for a bright citrusy flavor.
3. For extra sweetness, drizzle a little honey over the top, especially if you enjoy a sweet-salty combination.