Boil the Sweet Potato: In a small saucepan, combine the diced sweet potato and 1/2 cup of water. Bring to a boil, then reduce the heat to medium and let it simmer for about 10-15 minutes, or until the sweet potato is tender.

Mash the Sweet Potato: Drain any excess water and mash the sweet potato until smooth. Set aside to cool slightly.

Mix the Dry Ingredients: In a large bowl, combine the flour, instant yeast, miso paste, and salt. Mix well to ensure the ingredients are evenly distributed.

Add the Wet Ingredients: In a separate bowl, mix the warm water, warm milk, honey (or maple syrup), and olive oil. Add the sweet potato mash and stir until well combined.

Combine the Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing well until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Add the mixed seeds and sesame seeds during the last minute of kneading to ensure they are evenly distributed.

First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Shape the Dough: Punch down the dough and turn it out onto a lightly floured surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.

Second Rise: Cover the loaf pan with a damp cloth or plastic wrap and let the dough rise again for about 45-60 minutes, or until it has almost doubled in size.

Preheat the Oven: Preheat your oven to 375°F (190°C).

Bake the Bread: Bake the bread for about 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.