Start by placing your cubed sweet potatoes into a large pot. Cover them with water, then bring to a boil. Reduce the heat and let them simmer for about 15-20 minutes, or until they are fork-tender.

Once the sweet potatoes are tender, drain them well and return them to the pot. Add in milk, butter, salt, and pepper. Mash everything together until it’s nice and smooth.

In a separate bowl, mix together the softened butter, miso paste, honey, and finely grated ginger. Stir until everything is well blended.

Carefully fold the miso butter mixture into the mashed sweet potatoes. Ensure everything is evenly incorporated.

Dish up the mash on warm plates and consider garnishing with black sesame seeds or a drizzle of honey.