Preheat your oven to 400°F and roast the sweet potato directly on the rack for 40–50 minutes until tender, or microwave for 7–8 minutes until soft. Let it cool, then mash until smooth.

In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until combined.

In another bowl, mix together mashed sweet potato, eggs, milk, melted butter, and honey until smooth.

Pour the wet mixture into the dry ingredients and gently fold until just combined, ensuring the batter remains slightly lumpy.

Grease a baking pan with butter or line it with parchment paper, ensuring it’s well-coated.

In a small bowl, mix softened butter, honey, and a pinch of salt until creamy.

Dollop spoonfuls of the honey butter mixture onto the cornbread batter and swirl with a knife.

Place in the oven and bake for 23–28 minutes, until golden brown and a toothpick comes out mostly clean.

Let the cornbread cool in the pan for at least 15 minutes before slicing.

Drizzle additional honey over the cornbread before serving for extra sweetness.