Pour 1 tablespoon of oil in a pan over medium high heat.
When oil is heated, add onions and peppers and a dash of salt. Sautée until they are translucent and soft.
Take peppers and onions mix out of the pan when cooked and set aside.
Add remaining 2 tablespoons of oil to the pan.
Once heated, add cubed sweet potatoes to the pan and mix until coated with oil (feel free to add more oil if desired). Place a lid on the pan and let cook for about 2 or 3 minutes.
Add rosemary, cayenne, black pepper and adobo or seasoning salt. Mix then return lid to the pan to cook the potatoes. Uncover pan occasionally to stir them so they brown evenly on all sides.
When sweet potatoes are close to being fully cooked (about 15 minutes in), return peppers and onions to the pan and mix.
Place the lid on the pan and continue to stir every now and then until potatoes are fork tender (another 5 minutes). Turn the heat off and serve with breakfast sides of your choice.
