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Preheat your oven to 450°F.
Slice the sweet potatoes in half lengthwise and lightly coat them with oil and salt.
Arrange the sweet potato halves cut-side down on a parchment-lined baking sheet.
Roast in the oven for 35 to 45 minutes, or until they are tender inside and have a caramelized, crispy edge. Smaller sweet potatoes may only require 30 to 35 minutes.
Once roasted, allow the sweet potatoes to cool for a few minutes, then gently smash each half to flatten them slightly.
Layer the smashed sweet potatoes with raw smoked cheddar, sliced turkey, pickles, and pickled red onion.
Drizzle honey over the top, and if desired, add sriracha mayo.
Quickly dip two rice paper sheets in water until they are pliable.
Layer the wet rice paper sheets together and wrap them tightly around the filled sweet potato sandwich.
Pan-fry the wrapped sandwich over medium-high heat with a little oil for 2 to 3 minutes on each side, until the rice paper turns golden and crispy.
Alternatively, you can place the sandwich under the broiler for a few minutes, flipping as necessary, until it becomes crisp.