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Preheat your oven to 375°F. Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, honey, and buttermilk. Mix until completely smooth with no lumps.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t worry if there are a few small lumps.
Pour the batter into your prepared baking dish and smooth the top. Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
While the cornbread bakes, beat the softened butter and honey together in a small bowl until light and fluffy.
Let the cornbread cool for about 10 minutes before cutting. Serve warm with generous dollops of honey butter.