Melt the butter in a large pot over medium heat. Add thyme, garlic and sweet potatoes. Cook the potatoes until they start to brown, about 6 minutes. Add
the dill, parsley, scallions, Spanish onions, chives and red onions and cook onions turn translucent, about 4 minutes. Add pesto, black pepper, smoked paprika cayenne, stirring to combine. Stir in the milk and bring to a simmer, cooking until the potatoes are tender,8 to 10 minutes. Turn off the heat. Fold in flaked whitefish. Season with more black pepper if necessary. Garnish with chives and serve it while it's hot!