The suitability of incorporating the orange fleshed sweet potato puree to commercially produce Wheat based bakery products was investigated. The project was introduced to Tuskys by International Potato Centre (CIP) to expand the use of orange fleshed sweet potato and to enable consumers benefit from the health aspects and also to improve on the socio-economic situation of potato growers. The objective of this project has been to produce bakery products which are acceptable in the market by substituting part of the wheat flour with orange fleshed sweet potato puree. Secondly, Work hand in hand with CIP in uplifting the livelihood of rural small scale potato farmers by offering ready market for their produce. Finally to promote healthy living by increasing the bio-availability of Vitamin A in Tuskys bakery range of products. Tuskys received processed potato puree from Organi Limited which was used to carry out a series of tests on bread, gallet, buns, scones, muffins, cookies and cup cake. The test method was straight dough for the yeast raised products. Bread was tested by replacing 20 to 50% puree on flour weight basis, buns and scones, 30 to 60%, muffins and cup cakes, 30 to 60%, cookies 40 to 70%. Dough rheology of the bread, buns, scones and gallet was studied by determining the mixing time, development time, stability, weakness, resistance, extensibility and dough proofing time. Bread baking quality was evaluated by the oven spring, measurement of the specific weight, resilience and firmness among other external and internal characteristics. Sensory evaluation was conducted on a 9-point hedonic scale. The final product was expected to have the natural orange colour and aroma of the orange fleshed sweet potato. Results indicated that at substitution levels of 20 to 35%, the products picked the orange colour but not rich in sweet potato aroma so, maximum usage was established. The bread was substituted with up to 40% puree, buns and scones up to 45%, puree, muffins up to 30% puree, and cookies, up to 60% puree. At 40% substitution, the rheological properties of the dough was modified to enable it sustain the puree. The bread, buns, scones and gallets had acceptable external and internal characteristics together with sensory evaluation. The four items were launched in the market for sale and the popularity is growing across the retail chain. The cookies, muffins and cup cakes did not meet the expectations in some aspects and is still under investigation before launch.