Sweet potato leather was successfully developed using Serdang I variety of sweet potato . The leather was prepared from cooked sweet potato flesh to which 0.5%> CMC, 2 00 ppm NallSO 3 and 7% sugar were added before a thin sheet of 1mm thickness was formed . Oven drying at temperatures o f 55°, 65° and 75°C was co n d u c ted for 4'/2 hrs. Results showed that drying temperatures affect the moisture content (11-17%) and hence aw (0 .4 6 -0 .7 0 ) o f the leather. Hunter colour a and b values showed a significant (P<0.01) darkening as the temperature of drying increased; however, L values were n o t significant (P>0.05). Instron firmness values showed a significant increase (P<0.01) as the temperature increased. Sensory data for flavour, colour, firmness and overall acceptability indicated that the product was well accepted by the panelists.