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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve lime and tomatoes. Peel and dice sweet potatoes into ½-inch pieces. Core, deseed, and dice poblano into ½-inch pieces. Mince garlic. Finely chop cilantro. Halve and peel shallot, then quarter each half. Mince jalapeño, removing ribs and seeds first for less heat.