A trained sensory panel was developed to assist with breeding for sweetpotato quality preferences of consumers in West Africa. Lexicons of terms to precisely describe boiled and fried sweetpotato sensory quality have been developed using trained sensory panel. Trained panel results showed that there is no direct relationship between sugar content and sweetness in boiled sweetpotato. Results showed that consumers liked the new high yielding varieties ranging from sweet to low sweet. Different clusters of consumer preference were detected and will help targeting of breeding efforts