Roasted Sweet Potatoes with Triple-Cream Cheese

bonappetit.com

Susan Burris

2 lb. medium sweet potatoes (about 6), scrubbed

1 Tbsp. coriander seeds

1 tsp. cumin seeds

1 tsp. fennel seeds

½ cup raw pumpkin seeds (pepitas)

2 tsp. raw sugar

2 tsp. smoked paprika

1 tsp. chile-lime seasoning (preferably Tajín)

1 Tbsp. extra-virgin olive oil, plus more for drizzling

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

6 oz. triple-cream cheese (such as Saint André or Délice de Bourgogne), room temperature, cut into 1" pieces

2 Tbsp. pomegranate molasses

1 tsp. sherry vinegar or red wine vinegar

Torn tender herbs (such as parsley, dill, and/or cilantro; for serving)

Flaky sea salt

Directions at bonappetit.com

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