Sunset Wedges & Sour Cream

3 sweet potatoes, skins on

2 large baking potatoes, skins on

3 tbsp olive oil

1 tsp cajun spices

2 tbsp chopped fresh parsley

Dip

2/3 cup greek yogurt

1/4 cup sour cream

1/4 cup chopped fresh chives

2 tbsp freshly grated parmesan cheese

Cut the sweet potatoes in half, then cut each half into 4 wedges and place in a large mixing bowl. Cut the baking potatoes in half, then cut each half into 6 thick wedges and place in the bowl. Drizzle with olive oil, then toss well to coat all the potato wedges.

Transfer the potatoes to a large baking sheet or oven tray in a single layer. Sprinkle on the cajun spices. Roast in a preheated 400'F oven for 30 - 35 minutes, until golden and cooked through. Turn onto a large serving platter and sprinkle with parsley.

Mix yogurt, sour cream, chives and Parmesan in a small mixing bowl. Serve the dip with the warm potato wedges.