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Start by searing off the sweet potato in some oil in a skillet until charred each side, ¾ mins each side.
Whilst they’re charging, mix together the miso, water, maple syrup until all lumps have gone.
Add the butter to the sweet potatoes in the pan until melted and then pour over the miso mixture making sure it gets underneath the sweet potatoes.
Add to the oven at 190C for 15 mins flipping the potatoes halfway. The miso mixture should caramelize and reduce.
Mince the garlic into the yogurt and mix. Top with the sweet potatoes and more of that leftover miso mix, garnish with parsley and pistachios.