Lightly coat sweet potatoes with olive oil and salt. Bake in preheated oven for 45 to 60 minutes, until crispy on the outside and soft in the middle.
Horizontally slice your spuds and gently scoop out the contents and place in a bowl, leaving a thin layer attached to the skin to keep the shape.
Add butter, nutmeg, cinnamon, salt and pepper to the sweet potato mash in the bowl. Mix and season to taste. Scoop the mixture back in to the potato skins and pop back in the oven for another 10 minutes or so, until they just start to crisp on top.
Drizzle sour cream on top and scatter over pomegranate seeds, chives and feta. Serve immediately.