Preheat your oven to 400°F. Lightly grease an 8-inch glass baking dish and set it aside.

Start by whipping your canned sweet potato in a food processor or blender until it’s smooth and fluffy. Measure out 1 cup and set it aside for the batter.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, pumpkin spice, allspice, granulated sugar, and brown sugar. Set that aside.

In a separate large bowl, whisk together the sweet potato, eggs, egg yolk, melted butter, vegetable oil, maple extract, and the milk mixed with lemon juice (this acts like buttermilk). If you're using turmeric or food coloring for extra color, add it in here.

Pour the dry ingredients into the wet mixture a little at a time and stir gently—just until everything is combined. Try not to overmix it.

Spread the batter evenly into your prepared dish.

Bake on the center rack for 20 minutes. Then loosely cover with foil and bake for another 20 minutes, or until the center is set and a toothpick comes out clean.

While the cornbread bakes, mix up the maple honey butter: Stir the melted butter, brown sugar, maple syrup, salt, and cinnamon together in a small bowl. (Do this while the butter’s still hot so the sugar melts in smooth.)

Once the cornbread comes out of the oven, brush the maple butter all over the top—don’t be shy! You probably won’t use all of it, but it soaks in beautifully while it’s warm.

Let it cool a bit, then slice and serve!