Improvement of selection criteria for breeding sweet potato in terms of flavor would be greatly facilitated by understanding its volatile composition. The aroma in the sweet potato comes from volatile compounds released by biochemical synthesis and chemical transformations during cooking. For ascertaining the chemical composition of the aroma, samples were baked in a closed system coupled to a cold solvent trap having dichloromethane. Aroma constituents were subsequently identified and quantified by using a gas Chromatograph coupled to a quadruple mass spectrometer. Amounts of volatiles were compared with the flesh's physical properties and sugar content. Results suggest a straight relationship among some volatiles between them and in between some physical and chemical properties such as starch granule size and sugar content.