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Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork, place it on a baking sheet, and roast until soft (around 45 minutes). Allow it to cool, then remove the skin and mash the flesh until smooth.
In a large bowl, whisk the mashed sweet potato, miso paste, milk, olive oil, and honey or maple syrup until smooth.
In a separate bowl, mix together the flour, baking powder, and salt. Slowly incorporate this dry mixture into the wet ingredients, stirring gently until just blended.
Gently fold in the seeds, reserving a handful to sprinkle on top.
Pour the batter into a greased loaf pan, sprinkle the reserved seeds on top, and bake at 350°F (175°C) for about 45-50 minutes, or until a toothpick inserted comes out clean.
Allow the bread to rest in the pan for about 10 minutes before moving it to a wire rack to finish cooling. Enjoy warm or at room temperature!