Step 1: Prepare the Sweet Potato

1. Preheat your oven to 400°F (200°C).
2. Pierce a medium sweet potato with a fork and bake it for 45-50 minutes until tender.
3. Once cooled, peel the skin and mash the sweet potato with a fork or potato masher until smooth. Measure out 1 cup of mashed sweet potato.

Step 2: Mix Dry Ingredients

1. In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and optional spices (cinnamon and nutmeg).

Step 3: Combine Wet Ingredients

1. In a medium bowl, whisk 2 eggs, 1 cup buttermilk, 1/4 cup melted butter, and 1/4 cup honey until well combined.
2. Add the 1 cup of mashed sweet potato to the wet mixture and mix until smooth.

Step 4: Combine Wet and Dry Ingredients

1. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.

Step 5: Bake the Cornbread

1. Heat a 9-inch cast-iron skillet in the oven for 5 minutes.
2. Carefully remove the skillet and add a tablespoon of butter, swirling to coat the bottom and sides.
3. Pour the batter into the skillet and smooth the top with a spatula.
4. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Prepare the Honey Butter Glaze

1. While the cornbread bakes, mix 1/4 cup softened butter, 2 tablespoons honey, and 1/4 teaspoon salt in a small bowl until smooth.
2. Once the cornbread is out of the oven, brush the honey butter glaze over the top while it’s still warm.