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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Core, deseed, and dice green pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges; thinly slice 2 wedges (4 wedges for 4 servings). Finely chop cilantro leaves and stems.