- Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
- Scrub the sweet potatoes thoroughly using a vegetable brush then pat them dry with a kitchen towel. Using a fork, carefully pierce the top of the sweet potatoes four or five times. Rub the skin with the vegetable oil and season with the salt. Place the sweet potatoes on the prepared baking sheet and bake for about one hour, or until they are fork-tender. Remove from the oven (keep the oven on) and set aside until just cool enough to handle.
- Cut the sweet potatoes in half lengthwise and, using a fork, fluff the flesh of the potato halves. Top each half evenly with the roast turkey, cranberry sauce, pecans and thyme. Season with salt and pepper and bake for five minutes more.
- Serve immediately or store in the refrigerator for up to three days.
This is a great way to use turkey leftovers after the holidays, but if you don’t have any on hand, simply swap in some oven-roasted turkey slices from the deli.