In the present work, orange-coloured sweet potatoes (OCSP) and cream coloured skinned sweet potatoes (CCSP) were processed using the following methods: steaming (with or without peeling), roasting, boiling (with or without peeling), and frying. The functional and pasting properties, colour (L* a* b*∆E*), hydrolysis, and estimated glycemic indices (eGI), as well as the glycemic loads (GL) of the processed sweet potatoes, were studied. Results revealed that processing methods increased the swelling capacities, water absorption capacities, and bulk densities of sweet potato flours, with steaming (with or without peel) having the highest values. Processing methods reduced lightness (L*). They increased the yellowness (b*) of the sweet potato flours, while well visible colour differences (∆E*) were observed in the processed samples compared to the control (RAW – OC and RAW – CC). Processing reduced the HI, eGI, and GL of the sweet potatoes; the lowest values of these parameters were observed in the roasted samples. In this study, roasting was observed to provide significant nutritional benefits, making it a suitable dietary regimen for individuals who require low- to medium glycemic index (GI) foods.