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Possum Roast

1 Possum -- dressed
2 Red pepper pods
1 teaspoon Salt
1/4 teaspoon Black pepper
1/8 teaspoon Sage
2 tablespoons Lemon juice
4 large Yams -- peeled, quartered
1/4 cup Brown sugar
1/2 teaspoon Cinnamon
1/8 teaspoon Ginger

Place dressed possum in a kettle with the pepper pods. Cover with cold water and bring to a boil; simmer for 1 hour. 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 heat on top of stove or bake at 325 degrees for 2 hrs or until the meat is crisp and brown. Transfer possum and yams to a hot platter to serve.


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