Rub the sliced sweet potatoes with olive oil, season generously with salt, and place them cut-side down on a cookie sheet lined with parchment paper.Place in the hot oven for 30 to 35 minutes or until very soft.
Meanwhile, prepare the lemon basil salsa in a small bowl by mixing the parsley, basil, garlic, lemon zest, and lemon juice. Season with salt and mix well.
Once the sweet potatoes are cooled enough to handle, remove the skin from the sweet potatoes. The skin and flesh should separate easily, almost slipping out.
Mash the flesh with salt and pepper until smooth.
Transfer to a serving dish, create some divots with the back of a spoon.
Drizzle the salsa over it and sprinkle the pomegranate seeds over it.Serve warm
Storage and reheating instructionsFor several days, you can store our leftovers in an airtight glass container in the refrigerator.When ready to reheat them, please bring them back to room temperature and bake in an ovenproof container at 325F for 15 to 20 minutes.Serve warm, and add lemon basil salsa if you have some leftovers.You can also freeze any leftovers. Allow them to cool completely, then transfer them into serving-size portions in a zip-top freezer-safe container or bag. I am not fond of keeping longer than three months in the freezer.Thaw in the refrigerator.