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Preheat oven to 400 degrees F and grease an 8x8-inch baking dish.
In a medium-sized bowl, combine cornmeal flour, brown sugar, baking powder, salt, and cinnamon. Sift together until evenly combined.
In a large bowl, mix together the eggs, buttermilk, and sweet potato until fully incorporated.
Slowly mix the dry ingredients into the wet until just combined. Pour the melted butter into the mixture and mix until smooth.
Transfer batter to the prepared baking dish and bake for 40-45 minutes or until an inserted toothpick comes out clean.
Allow cornbread to cool for at least 15 minutes before slicing.