Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       large        Sweet potatoes
   1       tb           Olive oil
   2       large        Sweet green peppers, diced
   2       large        Onions, chopped
   2       cloves       Garlic, minced
   1       tb           Chili powder
   2       ts           Ground cumin
   1       t            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

Preparation:

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.