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Preheat oven to 400°F (200°C). Lightly butter an 8-inch baking dish.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, 1 tsp salt, baking soda, ½ tsp cinnamon, nutmeg, ground cloves, granulated sugar, and ¼ cup brown sugar until well combined.
In a separate large mixing bowl, combine the mashed sweet potatoes, buttermilk, ½ cup melted butter, eggs, egg yolk, cooking oil, and vanilla extract. Add optional orange food coloring, if desired. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Do not overmix; a few lumps are acceptable.
Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread bakes, prepare the glaze: In a medium mixing bowl, whisk together 4 tbsp melted butter, 2 tbsp brown sugar, honey, pinch of cinnamon, and pinch of salt until smooth.
Once the cornbread is out of the oven, immediately brush the warm glaze evenly over the top. Serve warm.