Abstract: In order to study the application of sweet potato leaf powder as nutritional additive in the processing of some foods such as noodles, steamed bread and cakes, the uniform design and orthogonal design methods were used for production formula and process research with various quality indexes and their quality evaluation scores as screening targets. The research showed that sweet potato leaf powder added to noodles, steamed bread and cakes would make better quality flour products. The optimum parameters for the process of sweet potato leaf noodles were adding 120 mesh sweet potato leaf powder accounted for 4.0%. Adding 40 mesh sweet potato leaf powder accounted for 2.5% to the sweet potato leaf steamed breads and waked up for 20 min in room temperature 25℃. Aadding 70 mesh sweet potato leaf powder accounted for 10.0% of the batter part to the sweet potato leaf cakes with 10.0% water. It showed that sweet potato leaf powder could not only maintain or improve the quality of related flour products, increase color varieties, but also improve the nutritional value of related flour products to better meet the needs of the consumers.