Sweetpotato flour can easily be promoted as a substitute for wheat flour in sweet baked products and can also be used for its high carotenoid content. However, the price of the sweetpotato flour must be competitive with wheat flour and be of good quality. This article defines and describes the different quality characteristics of sweetpotato flour. After an overview of the different steps and equipment used in the small-scale processing of sweetpotato flour, the influence of the different processing steps and storage on the quality characteristics are reviewed.