Abstract: In this study, the synergistic effects of roasting, microwaving, boiling and steaming on the flavor substances and digestive characteristics of sweet potatoes of Xinxiang and Hong'anhong were systematically explored. The analysis of nutritional components showed that there were significant differences in the influence of processing methods: for Hong'anhong, the reducing sugar content (P<0.05) of roasting treatment increased significantly to 12.59%, which was about 2.94 times that of fresh potatoes. For Xinxiang, the dietary fiber content of microwave treatment reached 17.36%, which was 114.6% higher than that of fresh potatoes (8.09%). Electronic tongue analysis confirmed that the roasted samples had the highest sweetness and umami responses. Flavor analysis showed that the roasting treatment significantly enriched the formation of volatile substances, especially aldehydes (such as furfural and benzaldehyde), through the Maillard reaction, which gave sweet potatoes a rich caramel aroma and fruity aroma characteristics. A total of 91 components were identified by GC-MS, with the largest variety of flavor substances in the roasted and microwaved samples. In terms of starch digestion characteristics, variety differences dominated the digestion rate, Xinxiang took rapid digestion starch as the main component, the hydrolysis rate was higher, its hydrolysis rate was as high as 95.47% after cooking and digestion for 180 minutes, and the glycemic rate was fast after consumption. Hong'anhong was rich in resistant starch, with a slow digestion rate, and its hydrolysis rate was 39.69% after steaming and digesting for 180 minutes, which was more conducive to blood sugar management. This study provides accurate data support and theoretical basis for the optimization of sweet potato processing technology for different consumer needs.