🍠 Honey Butter Sweet Potato Cornbread 🍯  
"A delightful treat that brings comfort and warmth to your table, perfect for sharing with loved ones!"  

🍽️ Ingredients 🍽️  
- 1/4 cup honey for the honey butter  
- 1 cup mashed sweet potatoes  
- 1/2 teaspoon salt  
- 2 large eggs  
- 1/2 cup softened butter for the honey butter  
- 1 cup all-purpose flour  
- 1 cup yellow cornmeal  
- 1/4 cup honey for the cornbread  
- 1 tablespoon baking powder  
- 1/2 cup melted butter  
- 1 cup buttermilk  

🧑‍🍳 Directions 🧑‍🍳  
1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish or cast-iron skillet.  
2. In a large bowl, whisk together the sweet potatoes, eggs, melted butter, honey, and buttermilk until smooth and well combined.  
3. In a separate bowl, mix the cornmeal, flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated. Avoid overmixing for a tender crumb.  
4. Pour the batter into the prepared baking dish and smooth the top with a spatula.  
5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Allow it to cool slightly before serving.  
6. Meanwhile, prepare the honey butter by whipping together the softened butter and honey in a small bowl until creamy and fully blended.  
7. Slice the warm cornbread, spread with the sweetened butter, and serve immediately for an irresistible combination of flavors!  

🍎 Nutritional Information 🍎  
- Calories: Approximately 243 per slice (makes 9 servings)  
- Carbohydrates: 29g  
- Protein: 4g  
- Fats: 12g  
- Sugar: 10g  
- Fiber: 2g  

💡 Tips and Tricks 💡  
- Roasting the sweet potatoes before mashing brings out even more natural sweetness.  
- For a fun twist, add a pinch of cinnamon or nutmeg to the batter for a hint of spice.  
- Leftovers? Wrap the cornbread tightly and store at room temperature for up to 2 days, or in the fridge for up to 4 days.  

⏳ Preparation time 🍰  
Preparation time: 15 minutes | Cooking time: 25 minutes | Serving: 9 slices