Roasted Sweet Potato Wedges with Cream Caramel Dip

Preheat oven to 425° F. Generously spray a baking pan with non-stick vegetable oil spray.

Scrub the potatoes and cut them into 1” thick wedges and transfer them to a tray. Dry wedges with towels to remove excess moisture. Transfer potatoes to a bowl, and toss with oil. In a small bowl, combine the salt, pepper, ginger and cinnamon. Sprinkle the spice mixture over the potatoes.

Transfer the potato wedges to the prepared pan and arrange in a single layer. Potatoes will cook best if they are not touching. Bake 15 minutes, using a spatula, gently toss the potatoes and continue to bake 5 minutes or until they are golden. Careful not to let them get too dark. While the potatoes are cooking, in a small bowl, combine the sour cream and Marzetti® Caramel Dip and blend well.

Allow potatoes to cool for 1 to 2 minutes serve with the dipping sauce.