Preheat your oven to 400°F (200°C). Grease the 9x9 inch baking dish with butter or non-stick spray.
In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk until well mixed.
In another bowl, mash the cooked sweet potatoes until smooth. Add honey, milk, eggs, and melted butter. Mix until all wet ingredients are combined.
Pour the wet mixture into the dry ingredients and stir gently using a spatula until just combined. Avoid over-mixing.
Transfer the cornbread batter into the prepared baking dish, smoothing out the top.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the honey butter by mixing the softened butter, honey, and a pinch of salt in a small bowl until creamy and well combined.
Once baked, let the cornbread cool for a few minutes before cutting it into squares and serving with the honey butter.