Physicochemical and pasting properties of starch extracted from eleven sweetpotato varieties were evaluated. Relationships between starch properties were determined using correlation analysis. Significant differences were revealed among the physicochemical properties such as amylose, pH, granule size and size distribution. According to the Rapid visco analyzer (RVA) viscosity profiles, all starches exhibited a type A profile which is characterized by high peak viscosity followed by major breakdown. However, significant differences were observed in individual pasting parameters such as pasting time, hot paste viscosity, cold paste viscosity, stability ratio, setback ratio and breakdown. The results revealed that variety has an effect on composition and pasting properties of sweetpotato starch. Correlations developed in this study were useful in predicting starch functionality when applied in food industry.