Purple yam is a potential source as functional food because of its anthocyanin which is an antioxidant. Pukis is one of popular Indonesian traditional food which can be processed with purple fleshed sweet potato. The aim of this research was to know the effect of yam with different concentration (0%; 15%; 30%; 45% and 60%) on pukis quality. Data analysis technique used Analysis of Variance (ANOVA) and continued with Duncan test with level α = 0.05 and α = 0.01. The results showed that the purple fleshed sweet potato usage is significantly effect on the physical quality (volume development), chemical quality (fat content) and organoleptic (hedonic and hedonic quality) on parameters of color, flavor, texture and taste. However, no significant effect in the chemical quality of water content, ash content, protein content and carbohydrate content. The best concentration based on hedonic test result is 60% which has volume development -2,08%, water content 38,05%, ash content 0,93%, protein content 4,30%, fat content 5,57%, carbohydrate content 51,0%, antioxidant of anthocyanin content 46,33ppb and efficiency of using purple fleshed sweet potato 121%.