Abstract:The present study evaluated the effect of processes，such as steaming，cooking，microwaving，backpressure steaming，and baking （with and without skin）on fresh Xinxiang sweetpotato as the raw material.Parameters，such as the yield，color change，sensory evaluation，texture，and saccharification index were studied and principal component analysis was conducted.Yield was observed to be higher after steaming，cooking and backpressure steaming while the color was better after microwaving and baking，albeit the baked sweetpotatoes had the best overall taste.Cooking，backpressure cooking，baking and microwaving resulted in similar textures.The percentage of reducing sugar in the potatoes after steaming and baking was significantly higher than that after other processes.Based on principal component analysis and a comprehensive score assigned to the quality of sweetpotatoes after being subjected to six different processes，the processes in order of highest to lowest quality were that microwaving>baking with skin>baking without skin>steaming>backpressure steaming>cooking.Thus，it can be observed that the effect of microwave cooking on the quality of sweetpotatoes was the best.It offers the advantage of convenience and saving time.Baking and steaming are the best choices，if only the overall taste is considered.Backpressure cooking and cooking are not suitable for processing sweetpotatoes.