Place a rack in middle of oven; preheat to 450°. Roast 2 lb. medium sweet potatoes (about 6), scrubbed, on a parchment-lined rimmed baking sheet until very tender, 60–70 minutes.

Meanwhile, toast 1 Tbsp. coriander seeds, 1 tsp. cumin seeds, and 1 tsp. fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant and slightly darkened, about 2 minutes. Transfer to a small food processor and pulse until seeds are very coarsely ground (you can also do this with a mortar and pestle).

Toast ½ cup raw pumpkin seeds (pepitas) in same skillet over medium heat, shaking pan often, until slightly darkened and starting to pop, about 4 minutes. Transfer to food processor and pulse until pumpkin seeds are very coarsely ground. Transfer seed mixture to a medium bowl and add 2 tsp. raw sugar, 2 tsp. smoked paprika, 1 tsp. chile-lime seasoning, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Mix dukkah to combine.

Transfer sweet potatoes to a platter, split lengthwise with a small knife, and open up like a book. Using a fork, lightly mash flesh, making sure to keep skins intact; season lightly with kosher salt. Dot evenly with 6 oz. triple-cream cheese, room temperature, cut into 1" pieces (it will begin to melt). Stir 2 Tbsp. pomegranate molasses and 1 tsp. sherry vinegar or red wine vinegar in a small bowl; drizzle over potatoes. Spoon dukkah over (use all of it), top with torn tender herbs (such as parsley, dill, and/or cilantro), and drizzle with oil. Season with flaky sea salt. Do Ahead: Dukkah can be made 1 week ahead. Store airtight at room temperature. Stir to break up any clumps before using.