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Sweetpotatoes were baked (BK), microwaved (MW), microwaved/baked (MWBK), and microwaved/hold/microwaved (MWHO). Sugars, Huntercolors, compression and shear forces, sensory scores, moisture content, starch, and alcohol insoluble solids (AIS) were determined for each treatment. The BK roots contained higher (p$lt;0.05) amount of sugars and less (p$lt;0.05) starch. The MW roots contained higher (p$lt;0.05) amount of starch, AIS, and less (p$lt;0.05) sugar. The BK product resulted in the least (p$lt;0.05) compression and shear forces needed to break it. The MW product demanded the greatest (p$lt;0.05) force. The MWHO showed very similar results to the BK. Sensory scores for the BK and the MWHO sweetpotatoes were very acceptable. In color scores, the MWHO products were very acceptable and similar to the BK in flavor.
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