Abstract:The best formulation and technological parameter of purple sweet potato nutritional biscuits were studied by orthogonal test based on the single factor experiment and sensory evaluation as methods. The results showed that: the purple sweet potato nutritional biscuits with optimum sensory quality were obtained by purple sweet potato mud 40 % and edible vegetable oil 33 %（based on the quality of wheat flour). Baking temperature at 180 ℃ and baking time in 10 min were seen as the best baking conditions. The biscuits manufactured by opti－ mum formulation and technological parameters had the highest sensory evaluation，moderate sweetness, crispy taste, uniform surface color and good nutrition and health care function.