Ingredients:

1 Possum, dressed

2 Red pepper pods

1 teaspoon Salt

1/4 teaspoon Black pepper

1/8 teaspoon Sage

2 tablespoons Lemon juice

4 lg Yams, peeled and quartered

1/4 cup Brown sugar

1/2 teaspoon Cinnamon

1/8 teaspoon Ginger

Place dressed possum in a kettle with the pepper pod. Cover with cold water and bring to a boil; simmer for 1 hr. Remove and place on a rack in a roasting pan.

Add 1 cup of water. Sprinkle with salt, pepper, sage and lemon juice. Place yams around the roast.

Combine sugar, cinnamon, and ginger; sprinkle on top of yams. Cover and bake at 325 for 2 hrs or until the meat is crisp and brown. Transfer possum and yams to a hot platter to serve.

Serves 4