Abstract: Effects of agar 2%，carrageenan 2%，agar 1% and carrageenan 1% three kinds of gelling agent and 45，50，55 ℃ different drying temperature on sensory quality of purple sweet potato soft sweets were studied at first.Then effects of different dosages of purple sweet potato pulp，gelling agent，white granulated sugar and citric acid on sensory quality of purple sweet potato soft sweets were studied by single factor test and orthogonal experiment.Results showed that 1% agar and 1% carrageenan mixed use was the best gelling agent to develop purple sweet potato soft sweets，16~20 hours under 50 ℃ was the best drying condition，order of influencing factors on sensory quality of purple sweet potato soft sweets was purple sweet potato pulp，white granulated sugar，gelling agent and citric acid.Optimum formulation for technology of purple sweet potato soft sweets was purple sweet potato pulp 210 g，white granulated sugar 70 g，gelling agents 2.0% and citric acid 0.4 g.