Abstract: This article briefly describes the nutritional value of sweet potato, health functions, as well as fiber bread status, development prospects; This bread is baked sweet potato in the slag as a raw material made of fiber bread. Sweet potato residue rich in nutrients and the health care functions with very good adaptation of the bread market demand. In today's health-re-all concept, the sweet potato fiber bread advantage is obvious. This article describes the technological process of making bread, sweet potato fiber, raw materials formulations, experimental procedures and results. Conclusion by analyzing the experimental results of the previous formula, the continuous improvement process to get the taste, texture, and color of bread were very satisfactory.