Preheat your oven to 400°F (204°C) and grease a 9×9 inch baking dish.

In a large mixing bowl, mash your cooked sweet potatoes until smooth, then add the melted butter, honey, buttermilk, and eggs. Whisk until well combined.

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

Gradually add the dry mixture to the wet mixture, gently folding them together until just combined.

Pour the batter into the prepared baking dish and smooth it out evenly.

Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the cornbread is baking, prepare the cinnamon honey butter by mixing softened butter, honey, and cinnamon until creamy.

Let the cornbread cool in the pan for about 10 minutes before cutting into squares and serving with the cinnamon honey butter.