Begin by peeling and cutting sweet potatoes into 1-inch cubes. Place them in a pot, cover with water, and boil until tender, about 10-15 minutes.

Preheat your oven to 425°F. Arrange the sweet potato cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes until golden and crispy, flipping halfway through.

Crush pistachios in a food processor, mixing in garlic powder, salt, and pepper.

Roll the roasted sweet potato cubes in the pistachio mixture to coat them evenly.

Broil the coated sweet potatoes on a baking sheet for 3-5 minutes until golden brown.

Blend feta cheese with olive oil until smooth and creamy, adjusting texture as needed.

Assemble skewers by placing whipped feta on a platter, adding sweet potato cubes, and drizzling with cranberry sauce.