Sweet Potato & Caramelized Shallot Salad

Preheat oven to 375 F. Spread the diced sweet potatoes on a rimmed baking tray and mix with the thyme and 1 tablespoon of the olive oil. Spread in an even layer. Place in the oven and cook for 20 to 30 minutes. The sweet potatoes should be fork tender. Remove from oven.

Heat your cast iron skillet on medium high heat. Add 1 1/2 tablespoons olive oil with the vinegar, honey, molasses and some salt. Once warm, add the shallots and bake for 10 per side. Flip carefully, keeping the shallots shape intact. Remove the shallots and set aside.

Turn down the heat to medium, add the remaining oil, cumin and red pepper flakes into the skillet and let the flavors meld for a minute. Add the sliced garlic and cook just until it browns, maybe 2 minutes. Pour in the orange juice and scrape up the bits on the bottom of the skillet. Allow it to reduce a little.

To assemble, chop the lettuce into small pieces and put it into a serving bowl. Add the sweet potatoes and mix the salad. Place the caramelized shallots evenly over the salad. Finish, by topping with the dressing. Serve and enjoy!