Boiled and steamed sweetpotato from different varieties was tested for consumer acceptability in Uganda. The consumer test activity spanned multiple locations: Lira, Kamwenge, Kampala, and Masaka. Consumer tests for the varieties from Lira were conducted around Lira area (north-eastern Uganda) and in Kampala City (south) while those from Kamwenge were done around Kamwenge area and in Masaka City (western Uganda). Varieties from Kamwege were steamed whilst those from Lira were boiled, following traditional processing practices. The steamed sweetpotato variety from Kamwenge with the highest overall liking was NASPOT 8 (score of 7.5 = 'like very much') and the one with the lowest was Ndererabana (score of 5.6 = 'like slightly'). The boiled sweetpotatoes from Lira varieties were not significantly different to each other in terms of overall liking (score of 6.5-7.0, like moderately). Acceptance clusters for consumers of Kamwenge varieties were the following: Ndererabana dislikers (35%), All likers (50%) and Kiribwamukwe dislikers (15%) while those for Lira were; Otada dislikers (23%), 'All likers' (61%) and 'Arakaraka dislikers' (16%). Most varieties were rated JAR for colour, sweetness, firmness, and mealiness by more than 50% of consumers in Kawmenge and Lira districts. The sensory mapping of steamed sweetpotato varieties from Kamwenge showed that a positive mean overall liking was associated with 'yellow', 'orange', 'vitamins', 'attractive', 'smooth' and 'sweet'; in relation to the improved variety NASPOT 8. Steamed sweetpotatoes from the slightly liked Ndererabana were associated with 'too soft', 'watery', 'no smell', 'tasteless', and 'sticky between fingers'. For boiled sweetpotato varieties from Lira, the sensory characteristics such as 'orange', 'vitamins', 'smooth', 'yellow', 'not sweet enough' and 'fibrous' were associated with NASPOT 8. Arakaraka was associated with 'white', 'no smell' and 'tasteless'. Otada and Okonynedo were associated with 'watery', 'blackish', 'bad aftertaste', 'non-uniform texture', 'non homogeneous colour', 'too soft' and 'sweet'. This study shows a clear differentiation between 'liked' and 'disliked' sensory characteristics of boiled and steamed sweetpotato.