1. Prepare the sweet potatoes by baking them in a preheated 400°F oven for 1 hour, microwaving for 5-8 minutes, or boiling for 10 minutes until tender. Mash or puree the sweet potatoes and set aside.
2. Preheat your oven to 400°F or 425°F and grease a cast iron skillet or baking pan with butter or oil.
3. In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well to ensure an even mixture.
4. In a separate bowl, whisk together the wet ingredients: eggs, milk or buttermilk, and mashed sweet potatoes. Optionally, add mayonnaise, sour cream, and vanilla extract for enhanced flavor and moisture.
5. Gently pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix to preserve a light texture. Add optional spices like cinnamon, nutmeg, or cayenne pepper at this point for extra flavor.
6. Pour the batter into the prepared skillet or pan and spread evenly.
7. Bake the cornbread for 25-45 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cornbread bakes, prepare the maple honey butter. Combine unsalted butter, maple syrup, and honey in a bowl. For variations, add cinnamon or a splash of bourbon for an elevated flavor profile. Whisk until smooth and creamy.
9. Allow the cornbread to cool slightly once out of the oven, then slice into pieces.
10. Serve the warm cornbread with a generous spread of maple honey butter or its variations, and enjoy it as a side dish or standalone treat.