Preheat your oven to 275°F. 

Make the topping: Combine the honey, miso, confectioner’s sugar, and butter in a small bowl and whisk until smooth. Set aside until ready to serve. You can also refrigerate it until ready to use. Let sit for 10 minutes before using. 

Get your potatoes ready: Scrub your potatoes with a clean sponge and rinse under water. Pat dry and arrange the sweet potatoes on a baking sheet. Pour a little oil on the potatoes and rub to coat them evenly.

Bake your potatoes until very soft inside and a little caramelized on the bottom, about 2 hours. Let the potatoes cool for a couple minutes, then either eat it out of hand, peeling as you go, or place the potato on a plate, push down with the flat side of a butter knife and gently cut through the center; serve with the maple miso topping on the side.