Title: Black bean chili over sweet potatoes
 Categories: Candy, Main dish
      Yield: 4 Servings
 
      4 lg Sweet Potatoes
      1 tb Olive oil
      2 c  Diced Red Bell Pepper
  1 1/2 c  Chopped onions
      1 tb Minced garlic
      1 tb Chili powder
      2 ts Ground cumin
      1 cn (14 1/2 to 16-oz) Ready cut
           Toamtoes with juices
      1 cn (15 to 16-oz) Black beans
           Rinsed thoroughly --
           Drained
      2 c  Diced yellow crookneckSquash
      1 tb Minced seeded jalapeno
           Chili
      4    Lime wedges
           Plain non-fat yogurt
           (option
           Chopped fresh
           Parsley(option
 
  Preheat oven to 400. Place sweet potatoes in baking dish. Pierce
  potatoes with fork and bake until tender, about 1 hour 15 minutes.
  Meanwhile, heat olive oil in large non-stick skillet over medium-high
  heat. Add diced bell pepper and chopped onions and saute until
  golden, about 10 minutes. Add minced garlic and stir mixture 2
  minutes. Stir in chili powder and ground cumin, then tomatoes and
  beans and bring mixture to simmer. Reduce heat to low, cover and cook
  20 minutes. (Can be prepared one day ahead. Cover and refrigerate.
  Rewarm over low heat before continuing.) Add diced squash and minced
  jalapeno chili; cover chili and cook until squash is crisp-tender,
  about 6 minutes. Arrange 1 sweet potato on each plate. Split potatoes
  open and mash slightly. Spoon some chili over each. Squeeze lime
  juice over and top with yogurt (* sour cream?) and chopped parsley if
  desired. Pass remaining chili separately.