The objective of the research was to evaluate the partial substitution of wheat flour with orange sweet potato flour (Ospf) in the preparation of sweet cookies. A completely randomized design with a factorial arrangement was applied. The factor under study corresponded to the concentrations of Ospf (10, 20, and 30 %) plus a control treatment. Bromatological parameters, texture, and sensory profile were evaluated. The LSD Fisher and Kruskal Wallis multiple comparison tests were used at 5 % significance. The proximate composition of the orange sweet potato flour presented in protein 3.99 ± 0.02 %; moisture 8.65 ± 0.00 %; dry matter 91.34 ± 0.06 %; ash 4.24 ± 0.00 %; pH 6.41 ± 0.01; acidity 0.69 ± 0.01 % and particle size 354 ± 0.02 µm. In the processed products (sweet cookies), except for the energy parameter, the other bromatological variables presented statistical significance (p<0.05). Regarding the texture profile, the parameters hardness, brittleness, and adhesive force were significantly different (p<0.05) between the treatments, while, for adhesiveness, cohesiveness, gumminess, elasticity, and chewiness a p>0.05 (no significant) was obtained. At the sensory level, the untrained tasters expressed the acceptability of ‘‘I neither like it nor dislike it’’ in the attributes, flavor, smell, texture, and consistency; however, in color, the formulations with the factor under study presented greater acceptance. The sweet cookies met the requirements established in the INEN 2085 reference standard for cookies. Keywords: sweet potato, cookies, Ipomoea batatas, texture profile, tubers