1 hour ago, heidih said:Interesting additions to sweet potato which can be one note. I do enjoy them with Korean gochujang. Do you generally toast your sesame seeds before sprinkling on? I see toasted ones for sale but one experience of rank ones put me off. Also I like the look of the black ones. Is it in my mind or is there a discernible taste difference to you?
I love sweet potatoes paired with nutty flavors - tahini and thyme, cream cheese and pecans, coconut (for example Indian chutneys, particularly with methi). Here the dream is mostly for the looks. I usually toast it in a pan before usage. It has a wide range of flavors depending on the darkness it is roasted to. Light it is sweet and nutty like Lebanese tahini and halvah. Reddish, it is carmely and sweet-bitter like Asian sesame paste and some of the darker tahini pastes. On the extreme it is almost burnt and tastes like more like sesame oil, this is often the level used for zaatar and the one achieved on breads like kaak and simit.
Black sesame tastes very different, it shares herbal-bitter notes with poppy seeds and black quinoa. In my opinion they are not interchangeable (at least not without making the dish something new). It works very well in sweets.
I love gochujang, I'd make sure to try and use it with sweet potatoes.
