ST. PETERSBURG, Fla. — In the mood for a sweet breakfast treat? 

How about sweet potato pancakes from The Library's Executive Chef Rachel Bennett?

A seasonal favorite, the sweet potato pancake are on the restaurant's brunch menu on Saturday and Sunday.

"I think this is just a really fun twist," Bennett said. "Everyone makes pumpkin everything for the holidays and I think sweet potatoes a little underplayed."


2 cups pancake mix 

.5 cup brown sugar 

1 tablespoon cinnamon 

1/2 teaspoon nutmeg 

1/4 teaspoon salt 

1/2 cup sweet potato puree 

2 cup buttermilk 

1/4 cup water 


Add all ingredients into a mixing bowl and whisk until well combined 

Apple compote: 

2 cups frozen apples 

1 cup brown sugar 

3 tablespoons butter 


1. In large sauté’ pan add the butter and apples. Allow to cook until apples are soft

2. Add your brown sugar and allow to caramelize

Cinnamon maple 

1 cup maple syrup 

1 tablespoon cinnamon 


1. Add ingredients into a bowl and whisk together

Clotted cream: 

1 8oz container room temperature mascarpone 

1/2 cup sugar 

1/4 cup heavy cream 


Add all ingredients to a bowl and fold together using a rubber spatula 

Candied pecans: 

2 cups pecan pieces 

1 cup egg whites 

1/2 cup brown sugar 


1. In a large bowl whisk together the egg whites and brown sugar

2. Preheat oven to 225 degrees

3. Stir in pecan pieces to egg white mixture until well combined

4. Spray a large sheet tray and lay pecans and egg white mixture out evenly on sheet tray

5. Bake at 225 for about an hour, rotating and stirring pan every 15 minutes