In an attempt to increase the economic value of sweet potato (Ipomoea batatas), the starchy roots have been processed into fruity-food products. The formulated fruity sweet potato products have similar appearances, tastes, and nutrient contents, but had higher vitamin A levels when compared with other processed fruit and vegetable products. The developed products were rated high in sensory scores and consumer acceptability tests. The formulations, nutrient compositions, and factors which affect product quality are presented. Technology transfer has been carried out through seminars, workshops, training, and demonstrations. Technologies for the catsup and the beverage have already been adopted by farmers’ cooperatives and catsup/food processing companies in the Philippines. Factors that could accelerate transfer of the technologies to the private sector are discussed.