Clean possum carefully and remove scent glands and any clinging hair.
Pare potato, wash and cut in quarters lengthwise; lay potato inside possum.
Fit into a 5 qt kettle. Add water, cover kettle but leave open space on one side for steam to escape. Heat to boiling and boil gently 15-20 minutes; then skim froth that collects; pour off about half the both.
Add 3 cups fresh hot water, return to heat, again partially cover and boil gently until meat is tender, but not tender enough to pull away from the bone. Remember possums will not become more tender after they are placed in a roasting pan
Sprinkle outside well with the seasonings that have been well mixed in a coup.
Make gravy by sprinkling flour over cold water, mix to a smooth paste, then blend with 3 coups of broth drained from kettle in which possums were parboiled. Mix and pour around possum.
Arrange pared, washed sweet potatoes around possum. Cover pan and bake until possums and potatoes are about tender. Now uncover and bake until possums and potatoes are tender and beautifully browned or from 35-40 minutes
Baste every 10 minutes with the gravy in the pan.
Remove meat and potatoes to platter and garnish with parsley.
Pour gravy into separate dish and serve meat and gray piping hot.
Recipe submitted Robbin on 8/6/00