Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet into the oven while it preheats so the pan gets thoroughly scorching hot.

In a large mixing bowl, whisk together the dry ingredients: yellow cornmeal, flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and sea salt.

In a separate medium bowl, whisk together the mashed sweet potato puree, eggs, milk, melted butter, and honey until silky and completely blended.

Pour the wet sweet potato mixture into the dry cornmeal ingredients. Gently fold with a silicone spatula just until incorporated—do not overmix, a few small lumps are perfectly fine.

Carefully remove the hot cast iron skillet from the oven using heavy oven mitts. Drop 2 tablespoons of butter into the pan and swirl until melted and foaming up the sides.

Immediately pour the sweet potato batter into the sizzling buttered skillet. The edges will sizzle instantly, creating the iconic crispy Southern crust. Smooth the top with a spatula.

Return skillet to the oven and bake for 22-26 minutes, until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

Brush the warm top with extra honey or melted butter. Allow to cool in the skillet for 10 minutes, then slice into generous wedges and serve with whipped honey butter.