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Preheat the oven to 400°F.
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.
In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. Set aside.
In a large bowl, whisk the buttermilk, eggs, sour cream, and the mashed sweet potato together until fully combined.
Mix the wet and dry ingredients together until combined. Then pour in the melted butter and mix to combine.
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.
Bake the cornbread for 25- 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Combine all ingredients for honey butter in a bowl and mix well. Set aside until ready to use.
Slice the cornbread and serve immediately spread with the cinnamon honey butter.