4 lg Sweet Potatoes

1 tablespoon Olive oil

2 cup Diced Red Bell Pepper

1 1/2 cup Chopped onions

1 tablespoon Minced garlic

1 tablespoon Chili powder

2 teaspoon Ground cumin

1 can (14 1/2 to 16-oz) Ready cut

Toamtoes with juices 1 can (15 to 16-oz) Black beans

Rinsed thoroughly -- drained 2 cup Diced yellow crookneckSquash

1 tablespoon 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 cho pped onions and saute until golden, about 10 minutes. Add minced garlic and sti r mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and b eans 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 b efore 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 e ach plate. Split potatoes open and mash slightly. Spoon some chili over each. S queeze lime juice over and top with yogurt (* sour cream?) and chopped parsley if desired. Pass remaining chili separately.