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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces (peel first if desired). Core, deseed, and cut poblano into ½-inch pieces. Thinly slice jalapeño into rounds, removing ribs and seeds if you prefer less heat. Quarter and peel onion; thinly slice one quarter (two quarters for 4 servings; save the rest for another use). Mince garlic. Chop cilantro leaves and stems. Zest and quarter lime (quarter both limes for 4).