This course provides a comprehensive introduction to key technologies in sweet potato processing and the efficient utilization of its by‑products. It is structured into four main parts. The first part explains the nutritional components of sweet potato roots and leaves, including starch, proteins, dietary fiber, polyphenols, anthocyanins, and their associated health benefits such as antioxidant, anti‑obesity, hypoglycemic, and hepatoprotective effects. The second part presents processing technologies for sweet potato starch, covering sour‑liquid and centrifugation methods, as well as starch noodle production techniques. The third part focuses on processing technologies for sweet potato staple foods and snacks, including powders, flakes, granules, and various dried or recombined products. The fourth part introduces the comprehensive utilization of sweet potato by‑products, such as leaf powder, polyphenols, pectin, peptides, dietary fiber, and other value‑added components for food and functional applications.