- Cube 4 medium sweet potatoes (no need to peel) & lay out on a baking sheet. Drizzle generously with olive oil & sprinkle with salt & pepper.
- Roast at 425°F (220°C) for 30 min or until fork-tender.
- For the dressing, use an immersion blender to combine 2 T milk, ⅓ c (50 g) crumbled feta, 1 T olive oil, 2 t rice vinegar & a pinch of nutmeg.
Drizzle potatoes with desired amount of dressing & sprinkle with chopped scallions.
Serve warm or at room temp.