Preheat your oven to 375℉.
Cut the potatoes into wedges by cutting the potato in half lengthwise and then cutting that 4x to form wedges.
In a small bowl whisk together the white miso paste, chopped Calabrian chilis, maple syrup, lime juice, olive oil, kosher salt, and black pepper.
In either a zip top bag or large mixing bowl, pour the marinade over the cut sweet potatoes and toss to combine.
Place the potatoes on a parchment paper lined rimmed baking sheet cut side down in a single layer. Roast them at 375°F for 20 minutes, then flip and continue roasting for another 10-20 minutes until fork-tender and golden brown. Serve with cilantro and toasted sesame seeds.