Sweet Potato Cornbread

Peel and chop sweet potatoes into large cubes. Place into a small pot and cover with water. Bring water to a boil and cook potatoes for 12-15 minutes, until so tender you can easily smash with a fork. Drain potatoes, reserving 2 Tablespoons of cooking water.
1 large sweet potato
Mash potatoes by hand or puree in a food processor until smooth, adding a bit of reserved water if needed.
Preheat oven to 400ºF.
For a cast iron skillet: Place it in the oven with a pat of butter to preheat.
For a 9×13 pan: Grease it with nonstick spray.
In a large bowl, mix 1 cup of sweet potato puree with the Jiffy mix, eggs, sour cream, half-n-half, brown sugar, and cinnamon. Stir until just combined.
2 boxes Jiffy corn muffin mix, 2 large eggs, ⅔ cup sour cream, ⅔ cup half-n-half, 2 Tablespoons light brown sugar, ½ teaspoon ground cinnamon
Pour the batter into the hot skillet or prepared pan. Bake for 16–20 minutes, or until set in the center and golden on top. A toothpick inserted in the middle should come out clean or with just a few moist crumbs. Allow to cool for 10–15 minutes before slicing and serving.
Optional: While it bakes, make the cinnamon honey butter by mixing softened butter, honey, and cinnamon in a small bowl.
½ cup butter, ½ cup honey, ½ teaspoon groudn cinnamon