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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potato into 3⁄4-inch pieces. Core, deseed, and dice green pepper into 3⁄4-inch pieces. Halve, peel, and dice onion into 1⁄2-inch pieces. Pick sage leaves from stems; mince until you have 1 TBSP (2 TBSP for 4 servings).