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Set a rack to the center of the oven and preheat to 425°F.
Wash and pierce the sweet potato all over with a paring knife. Set the potato on a quarter sheet pan to bake for 40-45 minutes or until tender.
Let the potato cool for a few minutes, then slice it down the center. Scoop out the majority of the potato and leave the skin intact so you can re-stuff it.
In a small bowl mix together the scooped potato interior, 2 tablespoons of white miso paste, ½ cup skyr or greek yogurt, and one tablespoon maple syrup (see Note). Mix and mash well.
Scoop this back into the potato skin.
Bake the potato for another 20-25 minutes, or until the top is brown and caramelized.
Drizzle with maple syrup as desired (see Note) and serve warm!