Preheat your oven to 400°F (200°C) while you lightly butter an 8-inch glass baking dish.

In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, and warm spices like cinnamon, clove, and nutmeg.

In a separate bowl, mix the pureed cooked sweet potatoes with eggs, melted butter, vegetable oil, vanilla extract, and buttermilk until well combined.

Gradually fold the wet ingredients into the dry mixture using a spatula, taking care not to overmix. Pour the batter into the prepared baking dish.

Place the dish in the preheated oven and bake for 20 minutes. Cover gently with aluminum foil and continue baking for another 20 minutes.

While the cornbread bakes, prepare the glaze by combining melted butter, brown sugar, honey, salt, and cinnamon over low heat.

Once your cornbread is done baking, remove it and brush the glaze generously over the hot surface.

Let the cornbread cool for a few minutes before slicing it into squares. Enjoy warm!