The purpose of this activity was to understand the important quality characteristics of boiled/steamed sweetpotato from the perspective of processors, through participatory processing demonstrations from raw material to finished product. The activity was conducted in Northern (Lira) and Western Uganda (Kamwenge). Preparation of sweetpotato in Lira was by boiling whereas steaming was used in Kamwenge. Good processing characteristics, in both regions, included easy to peel (firm peel, less pulp is lost), firm root, smooth peel and flesh surface while the undesirable ones were difficult to peel (soft peel, more pulp is lost in the process of peeling) and soft root. Average processing yield from peeling to boiled product for Lira varieties was 74.4% while for Kamwenge (steaming) it was 81.5%. In Lira, preferred boiled sweetpotato characteristics were absence of sap, mealiness, sweet taste and good smell of sweetpotato. Processors here disliked boiled sweetpotatoes which were sappy, fibrous, and not sweet and did not have a characteristic smell. In Kamwenge, preferred steamed sweetpotato had a nice colour (yellow, white, whitish on the inside), was mealy, firm, had a sweet taste and good sweetpotato smell. Least preferred characteristics for steamed sweetpotatoes were; pale colour, fibrousness, not sweet and off odour. Overall, in Lira, Otada (local) was the most preferred variety followed by Okonynedo (local) with NASPOT 8 (improved) and Arakaraka (local) jointly ranked third. In Kamwenge, NASPOT 8 (improved) was most preferred, followed by Kiribwamukwe (local), Otandibata (local) and lastly Ndererabaana (local).