The present investigation to study the effect of different sweet potato {Ipomoea batatas (L.) Lam} verities on flour yield and dehydration ratio the excrement was conducted in the department of post-harvest technology, ASPEE college of horticulture and forestry, Navsari Agricultural University, Navsari-396450, Gujarat (INDIA) during 2016-17. Significant differences were observed in flour yield among the different varieties. The maximum flour yield was recorded under "Gauri" (V₁) and minimum in "Kamala Sundari" (V₄). The result of study indicated that among the different varieties viz. "Gauri", "ST-14", "CIP-440038" and "Kamala Sundari" grand mean (V) dehydration ratio of flour ranged between 4.86 and 5.74, with minimum dehydration ratio in variety "Gauri" (V₁), followed by "ST-14" (4.86) and maximum in "Kamala Sundari" (V₄).