Toss, sauce or dip. Inventive recipes for serving sweet potato fries tossed, sauced or with a signature dip to generate customer interest, and increase sales. GEORGIA PEACH BBQ SAUCE (Dip or Toss) VIRGIN BLOODY MARY SAUCE (Dip) 1 /2 lb Peaches, canned, diced • Cook onion, garlic, jalapeño and a pinch 6 oz Tomato Purée, basic, canned • In a medium size stainless steel 1 /4 c Yellow Onions, chopped of kosher salt in oil in a heavy medium 2 Tbsp Celery, finely chopped bowl, mix all ingredients together saucepan over medium heat, stirring 1 Tbsp Garlic, minced 2 Tbsp Green Olives, finely chopped • Check for seasoning and adjust occasionally, until softened, 1 Tbsp Jalapeño Pepper, chopped 8 to 10 minutes 1 oz Clam Juice, bottled with seeds • Add peaches and remaining ingredients 1 Tbsp Worcestershire Sauce 1 oz Apple Cider Vinegar and simmer uncovered. Stir occasionally 1 tsp Fresh Lime Juice 2 oz Bourbon until peaches are very tender and the liquid 1 tsp Sugar, granulated has reduced 3/4 of the way, about 45 1 4 oz Cola /2 tsp Cracked Black Pepper minutes 1 Tbsp Dijon Mustard 4 dashes Angostura Bitters • Reduce until desired consistency is 1 tsp Brown Sugar, light ® achieved. Purée in a blender for a finer, 1 tsp Tabasco Sauce 1 /4 tsp Chili Powder smoother and more delicate sauce 1 /2 tsp Kosher Salt ORANGE-FENNEL VINAIGRETTE (Sauce) SPINACH-BASIL PESTO (Sauce) 1 /2 c Fresh Orange Juice • Whisk orange juice, shallots, 2 c Fresh Spinach Leaves, blanched • Place all of the ingredients in a 2 Tbsp Shallots, minced thyme, orange zest and honey and shocked blender except for the olive oil; in medium bowl to blend 1 begin blending all ingredients 1 Tbsp Fresh Thyme Leaves /8 c Walnuts, chopped and toasted and slowly drizzle the olive oil • Gradually whisk in oil and then 1 c Fresh Basil, blanched and shocked 2 tsp Orange Zest into the mixture to obtain a pesto add fennel and fennel fronds. 1 /2 each Garlic Clove, fresh, minced 1 tsp Honey Season to taste with salt and consistency 1 1 /8 /4 c Extra Virgin Olive Oil pepper c Parmesan cheese • Check for seasoning and adjust 1 1 /4 c Olive Oil /4 c Fresh Fennel Bulb, finely chopped (Can be made one day ahead. 2 Tbsp Fennel Fronds, chopped Cover and chill. Refrigerate dash Kosher Salt Kosher Salt, to taste before using) Cracked Black Pepper, to taste CILANTRO FLAKES & LEMON ZEST (Toss) CREAM CHEESE & RED PEPPER JELLY (Dip) 1 c Fresh Cilantro, finely chopped • Mix all ingredients together in a bowl 6 oz Cream Cheese • Using a standard mixer, place the cream 1 /3 c Lemon Zest and reserve for service. When tossing 4 oz Plain Low Fat Yogurt cheese, yogurt, paprika and lemon juice with fries, use only a small amount, in a mixing bowl and mix at low speed 2 Tbsp Ancho Chili Powder 1 Tbsp Smoked Paprika depending on the size of the fry order to soften the cream cheese and combine 2 tsp Coriander Powder 1 tsp Fresh Lemon Juice • Store in an airtight container in a all the ingredients together 2 tsp Cumin Powder cool, dark place. Before using, shake Kosher Salt, to taste • Taste and adjust seasoning with salt 2 Tbsp Garlic Flakes container, settlement may occur Cracked Black Pepper, to taste and pepper. Serve in a bowl topped with 2 Tbsp Kosher Salt 2 oz Red Pepper Jelly red pepper jelly PARMESAN & ROSEMARY SEASONING (Toss) OLIVE TAPENADE MAYO (Dip) 1 3 /4 c Fresh Rosemary, chopped • Mix all ingredients together in a bowl /4 c Mayonnaise • Mix all ingredients in a bowl 3 1 /4 c Parmesan Cheese, grated and reserve for service /4 c Greek Olives, finely chopped • Check for seasoning and adjust 3 Tbsp Garlic Flakes • When tossing with fries, use only a 1 tsp Garlic, minced small amount, depending on the size 1 Tbsp Coriander Powder 1 tsp Thyme, dry of the fry order. Store in an airtight 1 tsp Kosher Salt container in a cool, dark place 1 tsp Oregano, dry 1 1 Tbsp Cracked Black Pepper • Before using, shake container, /4 oz Fresh Lemon Juice settlement may occur Kosher Salt, to taste Cracked Black Pepper, to taste HONEY-DIJON-CHIPOTLE MAYO (Sauce) MARSHMALLOW CREAM (Dip) 1 c Olive Oil Based Mayonnaise • Place the Chipotle chilies in 12 oz Marshmallow Cream • Blend marshmallow cream, 4 each Canned Chipotle Chilies in Adobo the food processor and grind 3 Tbsp Honey honey and 3 tablespoons water until dissolved into a paste; until combined 2 Tbsp Canned Chipotle Adobo Sauce 3 - 7 Tbsp Water add remaining ingredients and • Add more water, as needed for 2 Tbsp Honey blend together the right dipping consistency 1 tsp Dijon Mustard • Check for seasoning • Serve at room temperature 1 /2 oz Fresh Lemon Juice and adjust • Optional: Serve with graham dash Kosher Salt cracker crumbs Sweeten your sales. Contact your Lamb Weston french fry expert or visit lambweston.com today for further details and samples. SPF-05-LAMB2379-0M-10/16 © Lamb Weston Holdings, Inc. All rights reserved. .