In same skillet, add remaining 2 teaspoons oil; heat over medium heat. Stir in sweet potatoes, bell pepper and green onions. Cover; cook 6 to 8 minutes, stirring occasionally, until sweet potatoes are crisp-tender. Add sauce mixture; stir until vegetables are coated. Cook 1 to 2 minutes, or until sauce has been mostly absorbed. Stir in eggs. Top with cilantro and peanuts; serve with lime wedges.