Step 1

Preheat the oven to 400°F.

Step 2

Use a fork to poke holes in the sweet potatoes, drizzle with a tablespoon of olive oil and place on a baking tray and roast them for 30 minutes, until soft. Remove from the oven, let it cool, then peel and mash. You should have 1 cup of mashed sweet potato.

Step 3

In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. Set aside.

Step 4

In a large bowl, whisk the buttermilk, eggs, sour cream, and the mashed sweet potato together until fully combined.

Step 5

Mix the wet and dry ingredients together until combined. Then pour in the melted butter and mix to combine.

Step 6

Place a 10-inch cast iron skillet in the oven for 5 minutes to heat up. Carefully remove it from the oven, and pour in the batter.

Step 7

Bake the cornbread for 25- 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

Step 8

Combine all ingredients for honey butter in a bowl and mix well. Set aside until ready to use.

Step 9

Slice the cornbread and serve immediately spread with the cinnamon honey butter.

Step 10

Enjoy!