Heat oven to 425°F. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. Arrange sweet potatoes and bell peppers around chicken.
In small saucepan, combine all glaze ingredients. Heat over low heat until smooth, stirring occasionally. Brush chicken and vegetables with about 1/3 cup of the jelly mixture.
Bake at 425°F. for 20 minutes. Stir vegetables; brush chicken and vegetables with remaining jelly mixture. Bake an additional 20 to 25 minutes or until chicken is fork-tender, its juices run clear and sweet potatoes are tender.