Preheat oven to 375.

Stick the baking tater inside the 'possum and put in a kettle.

Cover with cold water, bring pot to a boil and reduce heat, simmer uncovered for 30 minutes.

Pour off the broth and cover with fresh water.

Bring pot back to a boil, reduce heat and simmer with the lid half cocked until the 'possum is tender when poked at with a fork but not falling off the bone.

Remove the possum from the kettle and put in a roasting pan.

Set the sweet tater chunks around the meat.

Sprinkle with salt and pepper.

In a bowl mix the flour and cold water together until smooth. Add enough of the hot broth from the second boil to the flour mixture to make 2 cups.

Pour the gravy over the top, cover and bake about 20 minutes or so.

Uncover and bake 40 minutes until he meat is browned up nice.

*Note: This goes well with turnip greens, cornbread and baked apples.