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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and halve sweet potato lengthwise; cut crosswise into ΒΌ-inch-thick half-moons. (TIP: For speedier spud prep, skip the peeling!) Cut broccoli florets into bitesize pieces if necessary. Quarter lime.