Chili-Lime Pork

1 (14 x 20-inch) oven bag
1 tablespoon all-purpose flour
3 tablespoons honey
2 tablespoons chili powder
2 teaspoons grated lime peel
1 (2 1/2 pound) boneless top loin pork roast
3 medium sweet potatoes, peeled
    and cut into quarters

Heat oven to 325 degrees F.

Shake flour in oven bag; place in 13 x 9-inch baking 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 of bag.

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

Yields 8 servings.