Rwanda has the highest sweetpotato (SP) production per capita in sub-Saharan Africa (SSA). Its population is expected to double by 2020 as well as rate of urbanization. Urban consumers demand more processed, faster cooking foods than their rural counterparts. On other hand, SP is increasingly important food security crop in light of serious disease problems currently affecting cassava and banana. Cereals demand is expanding; however these are relatively expensive with world prices steadily increasing. A major challenge to Rwanda SP market chains is that are poorly developed; roots are bulky and costly to transport long distances. Additionally, sweetpotato cannot be stored for a long time without proper curing or processing. This project sought to build an effective public-private sector partnership that would provide solid evidence that sweetpotato processed products are profitable and acceptable to urban African consumers. In conclusion, a comparison between sweetpotato flour versus puree, revealed that puree was superior in terms of product quality and profitability. Technical and consumer tests indicate that sweetpotato puree can substitute at least 30% of imported wheat flour in bread and 40% in other bakery products and the resultant products are acceptable to Rwandese consumers.