Preheat the oven to 200 °C top/bottom heat. Place baking paper in an ovenproof baking dish and drizzle with a little olive oil. Cut both sweet potatoes lengthwise into two halves. Place the four sweet potato halves with the cut side down on the baking paper and drizzle some more olive oil over everything. Now put everything in the oven for about 45 min.
Meanwhile, prepare the avocado salsa.
Cut the avocado lengthwise, take out the flesh with a spoon and put it into a bowl. Add some lemon juice to make a cream and mash the avocado flesh with a fork to make it.
Cut the onion and the tomato into tiny cubes and add to the avocado mixture. Mix everything together and season with salt and pepper.
Remove the seeds from the pomegranate. Tip: To keep your kitchen from looking like a bloody battlefield, put enough water in a larger bowl and break up the pomegranate under water.
This will make it easier to loosen the seeds and you won’t have too much to clean. Now take the sweet potatoes out of the oven, turn them over and prick them with a fork. Add a little salt and pepper and the grated Emmental on top of the halves and put them back in the oven (this time on convection) for another 5 to 10 minutes or so, until everything is nicely melted. Remove the sweet potato halves from the baking dish and place on a plate.
Spread the avocado salsa generously over them and garnish with the pomegranate seeds and some cilantro.