Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
In another bowl, blend together the mashed sweet potatoes, eggs, melted butter, buttermilk, honey, and maple syrup until smooth.
Gently pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined.
Pour the batter into a greased baking dish or cast-iron skillet. Bake for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
While the cornbread is baking, prepare the maple honey butter by mixing together the honey, maple syrup, and softened butter until smooth.
Once the cornbread is baked, let it cool slightly and serve warm with a generous dollop of maple honey butter on top.