Abstract: The processing technology of sweet potato powder and the possibility to manufacture nutritive foods with sweet potato powder as main raw material by extrusion technology was studied. And the changes of nutritive components and physical-chemical properties during extrusion were analyzed. The results showed that the starch and protein in the product decreased, and total soluble saccharides increased, while water absorption index and water soluble index increased and the color darkened after extrusion, there was characteristic flavor of sweet potato produced.