Cinnamon Honey Butter Sweet Potato Cornbread: A Perfectly Sweet and Savory Delight

Serving: This sweet potato cornbread is delicious on its own but also pairs perfectly with savory dishes like chili, roasted meats, or grilled vegetables.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. The cinnamon honey butter can be stored in the fridge for up to a week.
Variations
Spicy Sweet Potato Cornbread: Add a diced jalapeño or a pinch of cayenne pepper to the cornbread batter for a spicy kick that balances the sweetness.
Vegan Option: Replace the eggs with flax eggs and use a plant-based butter and non-dairy milk to make this recipe vegan-friendly.
Nutty Cornbread: Fold in 1/2 cup of chopped nuts, such as pecans or walnuts, into the batter for added texture and flavor.
FAQ
1. Can I use canned sweet potato instead of fresh?
Yes, you can use canned sweet potato puree. Just make sure to drain any excess liquid before using it in the recipe.

2. Can I make the cornbread ahead of time?
Yes, you can make the cornbread ahead of time. It stores well in an airtight container at room temperature for a couple of days. Reheat it in the oven or microwave before serving.

3. How do I store the cinnamon honey butter?
Store the cinnamon honey butter in an airtight container in the refrigerator. Let it sit at room temperature for 10-15 minutes before using to soften it up.