Preheat your oven to 400°F (204°C) and grease a 9x9-inch baking dish with butter or line it with parchment paper.

In a large mixing bowl, combine the mashed sweet potatoes, melted butter, honey, buttermilk, and eggs. Whisk until smooth, about 2-3 minutes.

In a separate bowl, sift together the all-purpose flour, cornmeal, baking powder, ground cinnamon, salt, and nutmeg.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.

Pour the batter into the prepared baking dish, smoothing it out with a spatula.

Bake for 25-30 minutes until the top is golden and a toothpick inserted comes out clean.

While the cornbread bakes, mix together softened butter, honey, and ground cinnamon in a small bowl until smooth.

Allow the cornbread to cool slightly, then cut into squares and serve warm with cinnamon honey butter.