Wrap each sweet potato in foil and place in the coals of a hot campfire. Turn the sweet potatoes frequently to keep them from burning. After about 30 minutes, pull a potato out and check to see if it’s done. When the potatoes are soft, remove them from the fire.
Meanwhile, combine butter, miso and scallions in a small bowl.
Cut each potato lengthwise and fluff up the insides with a fork. Serve with the miso scallion butter.
