The differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA) were used to determine the starch gelatinizationcharacteristics during the growth of three sweetpotato cultivars. The results showed that the starch contents of threesweetpotato cultivars all decreased as growth progressed. Changes of the amylose contents differing in harvesting datesshould be discriminated according to the cultivars. At the early harvests amylose contents of Xushu18 and Zheda9201were relatively high, but those of Zhe3449 were low. As the growth duration of sweetpotatoes prolonged, the peaks ofDSC thermograms tended to occur at a low temperature and not to be so obstrusive with the increased width of the peak.Obvious decreases were observed, values of onset, peak and conclusion temperatures, as well as enthalpy of phasetransitions, as growth time lengthened. The peak viscosities, as determined through RVA, showed a rising tendency asgrowth progressed. In addition, statistical analysis revealed that there were correlations between the amylose content andgelatinization characteristics to some extent, which were affected by genotypes evidently. The differential curve calorimetry (DSC) and rapid visco-analyzer (RVA) were used to determine the starch gelatinization characteristics during the growth of three sweetpotato cultivars. The results showed that the starch contents of threesweetpotato cultivars all decreased as growth progressed. Changes of the amylose contents differing in harvesting datesshould be discriminated according to the cultivars. At the early harvests amylose contents of Xushu18 and Zheda9201were relatively high, but those of Zhe3449 were low. As the growth duration of sweetpotatoes prolonged, the peaks ofDSC thermograms tended to occur at a low temperature and not to be so obstrusive with the increased width of the peak. Obvious decreased were observed, values ​​of onset, peak and therefore temperatures, as well as enthalpy of phase transitions, as growth time lengthened. The peak viscosities, as determined through RVA, showed a rising tendency asgrowth progressed. In addition, statistical analysis revealed that there were correlations between the amylose content and gelatinization characteristics to some extent, which were affected by genotypes evidently.