1. Preheat your oven to 375°F.
2. Peel and cube the sweet potatoes, then boil them until tender. Mash or puree them until smooth and set aside.
3. Grease a cast iron skillet or baking dish with melted butter. For crispier edges, place the skillet in the oven to heat while preparing the batter.
4. In a large mixing bowl, whisk together the dry ingredients including cornmeal, all-purpose flour, baking powder, baking soda, salt, ground cinnamon (and optional spices like cayenne pepper, nutmeg, and ginger).
5. In a separate bowl, whisk together the wet ingredients: mashed sweet potato, eggs, milk, sour cream or buttermilk, honey, and melted butter. Mix until smooth and well combined.
6. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Avoid overmixing to ensure a light texture.
7. Carefully remove the heated skillet (if preheating) from the oven. Pour the cornbread batter into the greased skillet or baking dish, spreading it evenly with a spatula.
8. Place the skillet or dish in the preheated oven and bake for 20-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Optional: Prepare a honey butter glaze by melting 2 tablespoons of butter and mixing it with 1 tablespoon of honey. Brush it over the cornbread as it comes out of the oven for added sweetness and shine.
10. Let the cornbread cool for 10-15 minutes before slicing and serving.