In spite of their name, French fries have become the quintessential American side dish; And who doesn’t love French fries?! We love putting a spin on tradition and that’s why we’re sharing this ultra-yummy sweet potato fry recipe with you! It’s more nutritious, arguably more delicious and the type of fry, that once you try, it will knock your socks off!

For the Baked Sweet Potato Fries:
2 large sweet potatoes, peeled and cut into ¼-inch sticks
2 tablespoons cornstarch
3 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon ground black pepper

For the Creamy Mango Dipping Sauce:
½ cup Juicy Juice 100% Mango Juice
¼ cup mayonnaise
2 tablespoons Greek yogurt

For Serving:
2 tablespoons finely chopped fresh parsley leaves (optional)


  1. Make the Baked Sweet Potato Fries: Preheat oven to 400 degrees F. Line two rimmed baking pans with parchment paper. Place sweet potatoes and cornstarch in large zip-top bag and shake until all potatoes are evenly coated with cornstarch. Transfer potatoes to large bowl, shaking off and discarding any excess cornstarch. Add oil, chili powder, salt, paprika and pepper to bowl; toss until well combined.
  2. Divide fries between prepared pans, spacing fries in an even layer. Transfer to oven and bake 40 to 45 minutes or until crispy, turning every 15 minutes.
  3. Meanwhile, make the Creamy Mango Dipping Sauce: Place juice in small pan set over high heat and cook 30 to 40 minutes or until juice is reduced to about 1-1/2 tablespoons. Place juice in small bowl. Add mayonnaise and yogurt; whisk until well combined.
  4. To serve, sprinkle fries with parsley, if desired. Serve Baked Sweet Potato Fries with Creamy Mango Dipping Sauce.
Chicken & Waffle Sliders

Chicken and waffles is one of the best comfort foods around, and this version turns it into a finger food! Serve your adoring family and watch them smile with the perfect combo of savory and sweet. These sliders are perfect in the morning, around lunchtime, or as a game-day snack for a big group or party. They’re super-simple to prepare, and despite their bite-size cuteness, they’re always huge crowd-pleasers! If you have a big crowd, or just hungry family members, be sure to get extra supplies—and make sure that a parent is manning the toaster! Ingredients: Frozen mini waffles Popcorn chicken Real maple syrup Toothpicks Cook your popcorn chicken until it is done. While it’s cooking, toast your mini waffles on your medium toaster setting until they pop up or look crispy and golden brown. Sandwich one piece of popcorn chicken between 2 mini waffles. Secure with a toothpick. Drizzle with maple syrup, and serve warm.

Rainbow Sherbet Punch

This party punch is great for summertime gatherings and birthday parties.

Blue Grape Lemonade Fizz

Total Time: 5 hours to overnightMakes 4 servings Ingredients ½ cup lemon juice, freshly squeezed 2 cups soda water 3 cups Juicy Juice® 100% Juice, grape flavor ⅔ cup blueberries 1½ cups water Directions Place blueberries in an ice cube tray, fill with water, then freeze ice cubes for 3-4 hours or overnight. Fill four glasses with blueberry ice cubes, then add ¾ cup of Juicy Juice® 100% Juice, grape flavor into each glass. Top each glass with 2 tablespoons of lemon juice and ½ cup of soda water. Serve immediately.

Steak Skewers with Cherry BBQ Sauce

Prep time: 20 minutes plus 20 minutes to marinateCook time: 18 minutesServes 4 Sauce: 2 teaspoons of olive oil ½ cup of chopped onion 2 garlic cloves, minced 3 tablespoons of no-salt-added tomato paste ¼ cup of balsamic vinegar 1 cup of Juicy Juice® 100% juice, cherry flavor 1 (12-oz) package of frozen unsweetened pitted cherries, thawed 1 teaspoon of smoked paprika 1 teaspoon of stone-ground mustard 1 tablespoon of brown sugar or honey In a small saucepan, heat oil over medium heat and add onion and garlic; sauté 5 minutes or until softened. Add tomato paste and vinegar, stirring until smooth. Stir in cider, cherries, paprika, mustard and sugar and bring to a simmer; cook and stir 10 minutes or until slightly thickened, mashing cherries with a fork. Let sauce cool. Steak: 1 pound of London broil (top round steak), thinly sliced into 8 strips3 tablespoons of chopped green onions Pour ¾ cup of the sauce into a large resealable plastic bag and add steak strips; seal bag, and turn to coat, then let stand at room temperature 20 to 30 minutes. Preheat broiler to high and line a baking sheet with foil. Remove steak from marinade; discard marinade. Read more