Abstract: The changes of starch, amylase, reducing sugar, total sugar, protein, crude fibre and VCin different varieties of sweetpotato were detected before and after cooking in this study. The taste quality of sweetpotato was evaluated and their correlative analysis was studied. The results showed that F22-158 was the best in mouthfeel, aroma, sweetness and texture evenness, but Fushu13 was the worst one. The decrement of starch content after cooking was significant positive to sweetness, and the contents of mylose had a significantly positive correlation with mouthfeel and aroma. The total sugar content of fresh sweetpotato was negatively correlated with all the taste quality, but the increment of total sugar after cooking was positive to them. No matter cooking or not, the content of crude fibre in sweetpotato was also negative correlated with four taste indicators, that, crude fibre content of fresh sweetpotato was extremely significant negative correlated with mouthfeel and aroma, significant negative correlated with sweetness. After cooking, the contents of protein and VCshowed positive correlation with all the taste indicators, but it was not significant.