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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Core, deseed, and dice poblano and bell pepper into ½-inch pieces. Dice sweet potatoes into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. (For 4, divide between 2 sheets; roast sweet potatoes on top rack and peppers on middle rack.)
Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.