Preheat the oven to 400ºF and prepare one or two large sheet pans, depending on the quantity of vegetables.

In a spacious mixing bowl, combine the diced sweet potatoes, bell peppers, and onion pieces. Drizzle with olive oil, then sprinkle the chili powder and sea salt over the mixture. Toss everything thoroughly to ensure an even coating of seasoning.

Spread the seasoned vegetables across the sheet pan in a single, even layer. Avoid overcrowding to allow for proper roasting—if necessary, divide the mixture between two pans for optimal caramelization.

Transfer the pan to the oven and roast for 30 minutes. After this initial bake, remove the pan and use a spatula to flip the vegetables, ensuring all sides develop a golden-brown exterior. Return them to the oven and continue roasting for another 15 minutes, or until the sweet potatoes are tender and slightly crisped at the edges.

If you wish to serve this dish with eggs, begin cooking them in a separate skillet when the vegetables have been roasting for approximately 35-40 minutes. This timing ensures the eggs will be ready to enjoy alongside the freshly roasted hash.

Serve the sweet potato hash warm, either as a standalone dish or paired with your favorite accompaniments. Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.