1 possum, dressed
2 red pepper pods
1 tsp salt
1/4 tsp black pepper
1/8 tsp sage
2 tbsp lemon juice
4 large yams, peeled and quartered
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp 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 dutch oven or 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 cook over very low temp on top of stove or bake at 325 for 2
hrs or until the meat is crisp and brown. Transfer possum and yams to
a hot platter to serve.