Fried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following conclusions: 1. Sweet potato slices had moderate amounts of calcium and phosphorus, and there was no significant difference in mineral content between fresh and fried sweet potato slices. 2. Sweet potato slices contained a fair amount of essential amino acids, especially leucin, valine and lysine, whereas tryptophan and sulphur amino acids were the limiting amino acids. 3. Sliced sweet potato of yellow variety (Mabrouka) dipped in water, then deep fried in cotton seed oil at (180 & 5) "C for 1.25 min was organoleptical proved to be the best compared with those prepared from orange variety (Abees), or of yellow variety but dipped in 1 % citric acid. 4. Storage of fried sweet potato slices (Mabrouka) in polyvinyl packages at room temperature led to gradual increases in their moisture content and peroxide value, while carotenoids content decreased. Furthermore, the fried sweet potato slices were acceptable until the 10th week of storage, then a rancid taste begins to appear.