Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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