Notes from the Test Kitchen:
The flavors in this cornbread work wonderfully together in this recipe. The cornbread is really moist (thanks to the sweet potatoes). And the cinnamon honey butter tops it perfectly. Your kitchen will smell amazing while this is baking!
Combine eggs, milk and oil in a large bowl until smooth.
Beat in sweet potatoes until well blended.
Stir in dry ingredients just until moistened. Pour into a greased 8" square baking pan. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm with cinnamon honey butter.
For the butter: Beat butter with powdered sugar and cinnamon until creamy. Add honey and beat until well blended.