The dried of pieces of sweet potatoes (Ipomoea batatas (L.) Lam) was carried in experimental convective cabinet drier with loess. This vegetable was rich in beta carotene and was not sufficiently in our countries. The dried process was carried at 55oC, and weight changes were measured every 15 minutes. Were performed three pretreatments: dried with pretreatment, blanched with the 1% vitamin C and 5% NaCl and without pretreatment. Blanched was carried in water at 60oC, for 3 minutes. The moisture content of raw sweet potato was 76.40%, but in dried material value from 16.90 to 19.59%, respectively. Rehydration values were measure of the quality of the dried process. The best results were obtained to dried small pieces of sweet potato without pretreatment, than rehydration was 83.37%.Sušenje parčića ploda batata (Ipomoea batatas (L.) Lam) ili slatkog krompira vršeno je u eksperimentalnoj konvektivnoj sušari sa lesama. Ova povrtarska biljka bogata je beta karotenom, a nedovoljno se koristi u našoj zemlji. Proces sušenja odvijao se na 55oC, a merena je promena mase na svakih 15 minuta. Rađena su tri predtretmana blanširanjem: bez dodataka (predtretman I), sa dodatkom 1% vitamina C (predtretman II), sa dodatkom 5% NaCl (predtretman III) i sušenje bez predtretmana (kontrola). Blanširanje je vršeno u destilovanoj vodi temperature 60oC za 3 minuta, sa i bez dodataka. Sadržaj vlage u sirovom plodu batatu bio je 76,40%, a u osušenom materijalu kretao se od 16,90 do 19,59 %. Stepen rehidratacije korišćen je kao mera kvaliteta procesa sušenja. Najbolji rezultati dobijeni su kod sušenja parčića ploda batata bez predtretmana, čiji je stepen rehidratacije bio 83,37%
