Physicochemical properties of flours prepared from sweet potatoes with different flesh color (white, yellow/orange and purple) were investigated. Sweet potatoes were soaked in solutions of antibrowning agents such as sodium metabisulfite and citric acid, and freeze or hot air-dried prior to grinding to produce sweet potato flours. Sweet potato flours with different flesh colors showed differences in chemical composition. Purplefleshed sweet potato flour had higher protein, ash, and dietary fiber contents that white and yellow/orangefleshed sweet potato flours. Average particle size of yellow/orange-fleshed sweet potato flour was higher than those of white/yellow or purple-fleshed sweet potato flour. Both water absorption index (WAI) and oil absorption capacity of flours prepared from sweet potatoes by hot-air drying were higher than those from sweet potatoes by freeze drying.