3 medium sweet potatoes, peeled and cut in quarters
Preheat oven to 325°F.
Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep.
Combine honey, chili powder and lime peel; set aside. 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 bag.
Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 1 to 1-1/4 hours or until meat thermometer reads 160°F. To serve, slice pork and place on a serving platter. Arrange sweet potatoes around pork. Spoon juices over pork and sweet potatoes.