Abstract: Sweet potato is rich in nutrition and has a unique flavor, which is deeply loved by consumers. In China, there are various cooking methods, and the dishes have more choices. The quality of cooking materials varies greatly with different cooking methods. Taking sweet potato as the research object, studing the effects of three cooking methods on the edible quality of sweet potato: single steaming, steaming and baking combination and single baking. The effects of different cooking methods on water content, soluble sugar, starch content, texture and sensory evaluation of sweet potato were analyzed. The results showed that from the analysis of physical and chemical indexes, the order of water content from high to low was: steaming alone > steaming and baking combination > baking alone. The sequence of soluble sugar content from high to low is: single baking > steaming baking combination > single steaming. The order of starch content from high to low is: steaming alone > steaming and baking combination > baking alone. From the texture data, steaming and baking combination cooking shows great advantages in texture and taste. From the perspective of sensory evaluation, the baked sweet potato alone is more popular with users. The three different cooking methods have their own characteristics. Users should reasonably choose different cooking processing methods according to different needs.

Key words: Cooking method, Edible quality, Physical and chemical indexes, Texture, Sensory evaluation