Sweetpotato (SP) provides culinary satisfaction and essential dietary nutrients: vitamins A and C, dietary fiber, ccmplex carbohydrates and minerals. Yet, consumption suffers from absence of convenience products. Therefore, objectives were to prepare a convenience-type product of baked SP and to measure selected properties/attributes When reheated. Jumbo, cured/stored roots of `Southern Delight' (SD) and `Carolina Bunch' (CB) were baked at 190 C/75-90 min or 204°C/70-80 min, peeled, cut into pieces, stuffed into cellulose casing, frozen and held 2 and 6 mo. Tests performed were proximate analysis, B-carotene, color and sensory. Solids, less carbohydrates, were higher in CB, the more intensely orange colored. Color was unaffected by baking or storage. Acceptability and desire to purchase were greater for CB baked at 204 C and stored 6 mo. Desirable characteristics included: availability, requiring heating only; textural integrity of baked roots; color and flavor retention to 6 mo; portion control; use of jumbo roots and potential for addition of flavorings.