Ingredients:
3 large sweetpotatoes, peeled and thinly sliced
1 pound slab bacon, cooked and drained or 6 oz. sliced boiled ham or frankfurters or sliced bologna
1 large sliced onion
1 package (10 ounces) frozen lima beans
1 1/2 cups boiling water
2 teaspoons curry powder
2 chicken bouillon cubes
1 teaspoon salt 
 
Preparation:
Layer thin sweetpotato slices with cooked bacon or sliced ham, onion rings and lima beans in an 8-cup casserole or electric slow cooker, beginning and ending with sweetpotatoes.

Combine boiling water, curry powder, bouillon cubes and salt in a 2-cup measure; stir and crush bouillon cubes with the back of a spoon until the cubes are dissolved; pour into casserole mixture; cover.

Bake in slow oven (325 degrees F.) 2 hours, or until vegetables are tender or set the electric slow cooker to low (190 degrees F.) and cook for 8 to 10 hours.

Note: You can prepare and refrigerate this dish the night before; then the first one home places it in the oven. It will take an extra 1/2 hour to cook.