Categories: Vegetables, Chili, Main dish 
      Yield: 6 servings 
  
      6 lg Sweet potatoes 
      1 tb Olive oil 
      2    Sweet green peppers, diced 
      2    Onions, chopped 
      2    Garlic cloves, minced 
      1 tb Chili powder 
      2 ts Ground cumin 
      1 ts Ground coriander 
           Salt 
           Pepper 
     28 oz Canned tomatoes, chopped 
     14 oz Canned black beans, 
           -drained and rinsed 
      1 c  Corn nibblets 
    1/4 c  Fresh coriander, chopped, 
           -or parsley 
    1/3 c  Plain yogurt 
           Fresh coriander leaves 
           Lime wedges 
  
  Place sweet potatoes on baking sheet; pierce all over with fork. Bake in 
  400F 200C oven for about 1 hour and 25 minutes or until tender. 
   
  Meanwhile, in large nonstick skillet, heat oil over medium heat; cook 
  green peppers, onions, garlic, chili powder, cumin, coriander, 1/2 ts salt 
  and 1/4 ts pepper, stirring, for 10 minutes. Stir in tomatoes and black 
  beans; bring to boil. Reduce heat and simmer, covered, for 20 minutes. 
  Stir in corn and 2 tb of the chopped coriander, cook, uncovered, for 5 
  minutes. 
   
  Place sweet potatoes on plates; slit lengthwise through middle and mash 
  inside slightly with fork. Season with salt and pepper to taste. Using 
  back of spoon, make hollows in sweet potatoes and spoon in chili mixture. 
  Top with spoonful of yogurt and sprinkle with remaining chopped coriander. 
  Garnish with coriander leaves and lime. 
  Source: Canadian Living magazine [Mar 95] cover story 
   
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