I like pan fried sweet potatoes for breakfast, usually with chopped jalapeños and sometimes together with regular potatoes. This morning I had an abundance of mild Padron peppers so that is what I used. After sautéing the onion for a minute I added the finely chopped sweet potato, whole Padron peppers with stems removed, salt and a pinch of powdered rosemary. After all was mixed together I let them continue to fry on medium low heat, stirring only every few minutes. The goal was for them to thoroughly cook without getting mushy and also get a little char on them.