Refining food recipes with orange- fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP–wheat flour bread recipes—vita butter bread and vita tea bread—were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians. A paired- preference test was used to profile the appearance, aroma, sweetness, and overall degree of liking of the vita butter bread and vita tea bread and their respective 100% wheat flour bread types