Heat oven to 415°F and put a kettle of water on to boil. Cover a baking tray in a thin layer of oil and spread sweet potato, red onion, and bell pepper out on it, and sprinkle with salt. (You can do this with 2 baking trays if 1 tray becomes too crowded.)
Roast for about 25 to 30 minutes, until the sweet potatoes are tender and everything is beginning to brown slightly. Allow the vegetables to cool fully before portioning them into jars.
Meanwhile, place 2 eggs in a saucepan and slowly pour over boiled water, covering the eggs completely. Cook covered, just below a simmer over the lowest heat for 10 minutes. Remove from hot water and rinse the eggs with cold water then let sit in ice water until fully cooled.
Portion the vegetable mixture into jars. When you're ready to serve, heat up the vegetables (or bring to room temp) and peel a hard-boiled egg and slice it onto the vegetables. Enjoy with hot sauce and/or sliced avocado.