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Cover sweet potatoes with water in a large pot. Bring to boil for 5 minutes, until the potatoes are tender. Drain and remove the skin.
Dice sweet potatoes into ½-inch pieces. Toss with salt, garlic powder, paprika, and ¼ cup of olive oil.
Heat skillet over medium-high heat for 5 minutes. Add 1 tablespoon of olive oil to the skillet. Add potatoes and cook until browned on the first side, 3-5 minutes. Add peppers, onions, and garlic. Stir well to combine.
Cook, stirring often, until the veggies are browned on all sides, 10 minutes. Stir in fresh rosemary and serve.