Abstract:This experiment used sweet potatoes and red kidney beans as the main materials.The process formula was optimized by adopting the addition amount of the flour with different glute，flour，honey，vegetable oil，seabuckthorn powder，the baking time and the baking temperature，and based on the single factors affecting the taste of sweet potato confection to design response surface optimization.The best technique condition was determined by the single factor and response surface optimization experiment.The amount of lowgluten flour，honey and vegetable oil was 50%，10%and 15.5%respectively，the amount of seabuckthorn powder was 3%，and baking at 180℃for 13 min.The sweet potato confection made in this formula was round in shape，with bright color，soft to the mouth and non-stick tooth.The microbiological test results of finished products meet the national standards.