Sweet potato hash in a mug

Peel the sweet potato and cut into small cubes so they cook fast.

Cover the cubes with cold water in a microwaveable mug and microwave a few minutes until bright orange and tender.

Drain, add peppers, red onion, rosemary, grated cheese and butter, and mix.

Microwave until hot and the cheese melts; top with chopped rosemary and a sprig.