Preheat oven to 375 degrees.

Take the diced sweet potatoes and mix with the thyme and 1 tablespoon of the olive oil.

Place in the oven and cook for 20 - 30 minutes - the sweet potatoes should be fork tender.

Separately, heat your cast iron skillet on medium high heat. Add in 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 keeping the shallots shape in tact.

Remove the shallots and set aside.

Turn down the heat to medium, add the remaining oil, cumin, red pepper flakes and let the flavors meld for a minute.

Add the slice 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.

Reduce a little.

To assemble, chop the lettuce into smaller pieces.

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!