This book introduces the potential benefits of sweet potato as a promising food crop for processing into baked foods and snacks, thus reducing production costs and providing economic efficiency for sweet potato producing countries. The development of flour from sweet potato through the application of special technology, particularly bioprocessing (fermentation) and physical treatment, is discussed. The concluding study evaluates the agronomic performance of eight selected sweet potato cultivars obtained from Embrapa HortaliAa’s germplasm bank, including BrazlAcndia Branca, BrazlAcndia Rosada, BrazlAcndia Roxa, Beauregard, BRS AmA ©lia, BRS Cuia, BRS Rubissol and Princesa.