Preheat oven to 375℉, and grease 8x8 baking dish with butter.
If cooking sweet potatoes in microwave, pierce in several places around potato with fork and wrap in damp paper towel. Once cooked, let cool to room temperature.
Add potato to food processor and puree until smooth. Then add remaining wet ingredients. Blend until smooth.
In a large bowl, whisk together dry ingredients.
Add wet ingredients to dry ingredients, fold together until just combined.
Transfer batter to prepared baking dish, flatten the top with a spatula into an even layer.
Bake for 20-30 minutes until top is golden brown and a toothpick in the center comes out clean. (If top is getting too dark, cover with foil.)
Cool for at least 15 minutes.
In the meantime, mix together honey butter ingredients.
Cut cooled cornbread into 16 slices, and serve with honey butter.