Preheat the oven to 300ºF.

Dress the greens with 1 teaspoon extra virgin olive oil and a sprinkle of salt and pepper. Set aside.

Transfer the tomatoes to a paper towel lined plate and sprinkle with salt. Set aside.

Heat the remaining 2 teaspoons oil in a skillet over medium heat. Add the sweet potatoes and cook for 10 minutes until they begin to char and brown, stirring regularly. Add the shallot and cook an additional 10-15 minutes, adjusting the heat as necessary, until the sweet potatoes are fork tender and the shallots are softened. Season with salt and pepper. Turn the heat to low.

As the sweet potatoes are cooking, transfer the bread to the oven on a baking sheet until toasted. Turn off the oven after 10 minutes and keep the bread warm in the oven.

Add the minced Thai chili pepper or a sprinkle of crushed red pepper if using and add the maple syrup. Turn the heat to medium and cook until the potatoes are well coated, about 1-3 minutes more. Turn off the heat.

To Serve: Place each toast on a plate and pile the dressed greens on top. Place two tomato rounds on top of each toast and pile the sweet potatoes on top. Drizzle each toast with a touch of extra virgin olive oil and garnish with flaky sea salt, if desired. Enjoy!