Chef’s Kitchen: The Library’s Sweet Potato Pancakes – Bay News 9

Restaurant News

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

Source: Thanks–the-library-s-sweet-potato-pancakes