Preheat your oven to 400°F (200°C). Start by greasing and lining a 9 inch square baking pan with parchment paper. This will help the cornbread come out easily after baking.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and ground cinnamon. This mixture will form the base of your cornbread, so make sure it's well combined.
In a separate medium bowl, whisk together the buttermilk, mashed sweet potatoes, honey, melted butter, and eggs. Use an immersion blender if needed to remove any lumps, making for a smoother batter.
Pour the buttermilk mixture into the cornmeal mixture. Gently stir until everything is fully combined. Avoid overmixing to keep the cornbread light.
Transfer the mixture to the prepared baking pan, then smooth the top with a spatula. This will ensure even baking and a nice presentation.
Place the pan in the preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, allow the cornbread to cool for about 15 minutes in the pan. This cooling time helps it set properly before slicing.
Finally, slice the Sweet Potato Cornbread and serve warm. Enjoy the delightful flavors with your favorite spreads or alongside a hearty soup.
