Preheat the oven to 375 degrees F. Cover the sweet potatoes in coconut oil and wrap in aluminum foil, then bake 45 minutes or until fork tender.
Meanwhile, warm up the leftovers on the stove or in the microwave so they're hot by the time the potatoes are done.
Cut a slit down the center of the sweet potatoes and gently pry them open, creating a pouch for the toppings. Drizzle with maple syrup and add a sprinkle of cinnamon.
Stuff the potatoes with turkey, collard greens, and cranberry sauce, then serve.