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This study discusses the use of sweet potato-based ingredients as the main ingredient in the production of bread. Sweet potatoes are a potential alternative in the food industry. The use of sweet potato was chosen because it has a rich source of nutrients and fiber. Therefore, the use of sweet potato as the main ingredient in the production of bread has been carried out through experimental methods in research. Among the processes involved in this study are the preparation and processing of sweet potato flour and preparing bread based on sweet potato as the main ingredient. Several parameters such as texture, taste and nutrient composition of bread were tested and analyzed. The results of the study show that sweet potato-based bread has the potential to be a high quality product in the food industry, with high nutritional value and satisfying taste. In addition, the purpose of this innovative product is to help local gardeners and Small and Medium Enterprises (SMEs) in farming and marketing sweet potatoes. This gives food operators the opportunity to market healthier products to consumers, as well as promote the use of sweet potatoes as a more effective ingredient for food production.