Heat the oven to 350 degrees. In a medium bowl, mix together the flour, cornmeal, baking powder, baking soda, salt and about half the pecans. In a large bowl, mix together the eggs, brown sugar and olive oil. Add the cooked sweet potatoes to the egg-sugar mixture and stir to blend well. I like to leave a few lumps intact. Add the dry ingredients to the sweet potato mixture and stir until blended.
Heat 2 tablespoons of butter in a frying pan. Once the butter stops foaming, scrape into the 9-inch pie pan and then spoon the sweet potato batter on top. Sprinkle the remaining pecans over the top and put the pan in the oven.
Bake the cornbread until it pulls away from the edges of the pan and a knife inserted in the center comes out clean, about 35 to 45 minutes. Let cool, then serve with butter and honey.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/sweet-potato-cornbread/