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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Dice sweet potato into ½-inch pieces. Halve, peel, and cut half the onion into ½-inch-thick wedges; thinly slice remaining onion. Slice ¾ of the jalapeño into ½-inch-thick rounds; mince remaining jalapeño. (TIP: Remove ribs and seeds first if you prefer less heat.) Halve lime. Mince cilantro. Drain and rinse beans, then pat dry with paper towels.