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Sear the sweet potato in oil in a skillet until charred on each side, 3-4 minutes per side
Mix together the miso, water, and maple syrup until all lumps have dissolved
Add the vegan butter to the sweet potatoes in the pan until melted, then pour over the miso mixture, ensuring it gets underneath the sweet potatoes
Place in the oven at 190°C for 15 minutes, flipping the potatoes halfway through. The miso mixture should caramelize and reduce
Mince the garlic into the yoghurt and mix, season to taste
Plate up the garlic yoghurt, top with the sweet potatoes and remaining miso mixture, garnish and serve