1 tbsp. flour
3 tbsp. honey
3 tbsp. chili powder
2 tsp. grated lime peel
2 1/2 lb. boneless top loin pork roast
3 medium sweet potatoes, peeled and cut in quarters.

Use a large size (14 x 20-inch) oven bag.

Preheat oven to 325°F. Shake flour in oven bag; place in 13 x 9 x 2-inch pan. Combine honey, chili powder and lime peel. Pat surface of pork dry. Spread half of chili mixture evenly over bottom of pork. Add pork to oven bag; spread remaining chili mixture over top of pork.

Arrange sweet potatoes around pork in an even layer in oven bag. Close oven bag with nylon tie; cut six 1/2-inch slits in top.

Bake 1 to 1 1/4 hours or until meat thermometer reads 160°F. Slice pork. Spoon juices over pork before serving.

Serves 8.