This research characterized flour and raw starches isolated from red and white sweet potato cultivars. Their composition, determined by proximate analysis, is typical of sweet potato cultivars. These cultivars have high amylose content (32-34%) and exhibit a Ca-type X-ray diffraction pattern. Similar gelatinization characteristics were detected for both starches with onset temperature of 67 degrees C and enthalpy of 10.5-11.0 J/g. Starches of both red and white cultivars had well-correlated (r (2) = 0.982) and high solubilization and swelling temperatures, starting at 80 degrees C. Pasting properties of the white cultivar exhibit lower tendency for retrogradation. Water and oil absorption capacities were low for both red and white flours. When parboiled, both cultivars showed improved water absorption capacity and decreased least gelation concentration. It is concluded that the white cultivar should be preferred when low retrogradation tendency is required.