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In a large pot, boil your whole sweet potatoes until soft (i.e. when a fork easily pierces the centre) then remove the sweet potato, cool and peel. Puree by mashing with a fork or blending.
To a mixing bowl, add your sweet potato puree, flour and salt. Mix with a spatula until combined then knead with your hands for 6-8 minutes until a smooth dough is formed. You might need to add more flour depending on how MOIST your sweet potato was (do this 20g at a time).
Make your sauce by heating butter in a large frying pan until nutty and brown then whisking in the miso paste until smooth. Set aside.
Bring a large pot of salted water to a very light simmer, and using a pair of oiled kitchen scissors snip small pieces of dough from the dough ball directly into the water. Once all the dough has been cut bring water to a boil, cooking for about 3 minutes or until the noodles have floated to the surface.
Add your cooked noodles directly into the sauce with your hot pasta water and stir quickly - the pasta water will emulsify the miso and butter and make a glossy AF sauce. Serve immediately - I topped mine with seaweed, sesame seeds and some spring onions!