Scrub sweet potatoes a prick them all over with a fork.
Put sweet potatoes on a baking sheet or oven-safe skillet.
Bake for 40 minutes, or until fork-tender. (If using larger potatoes, baking time will be longer)
In a bowl, whisk together the miso paste, coconut oil, sriracha, soy sauce, honey, sesame oil, and ginger.
Remove sweet potatoes from the oven. Turn off the oven, and turn on the broiler to high.
Cut sweet potatoes in half lengthwise and return to the baking sheet, cut sides up.
Brush the miso mixture generously over each sweet potato half
Return the pan to the oven and broil until sweet potatoes begin to caramelize about 5 minutes.
Remove pan from the oven and top each sweet potato half with scallions and garnish with sesame seeds.
Make these gluten-free by using a gluten-free miso paste, and gluten-free soy sauce.Substitute coconut sugar for the honey to make this veganBake the sweet potatoes ahead and reheat them when you are ready to make the recipe.