Starch is a polysaccharide that has important role in pharmaceutical, food and other industries.rnAlthough there are a number of commercial sources of starch, it is important to evaluate thernpotential applications of starch from local sources. Despite the presence of different varieties ofrnsweet potatoes in Ethiopia, the physicochemical properties of their starches have not beenrnpreviously studied. Thus, the aim of this study was to isolate, characterize starches from threernvarieties of Ethiopian sweet potatoes, namely Awassa83, Kulfo and Tulla. Starches were isolatedrnusing 0.075% (w/v) sodium metabisulphite solution. The starches were studied for the amylose,rnlipid, protein, fiber, moisture content, granule size, morphology, X-ray diffraction pattern,rnswelling power and solubility, thermal properties, and pasting properties. Moisture, protein, ash,rnlipid and fiber content of the starches varied from 12.41 to 13.72%, 0.05 to 0.22%, 0.22 to 0.4%,rn0.16 to 0.41% and 0.37 to 0.43%, respectively. Scanning electron microscopy showed polygonal,rnround and cupoliform/bell shaped granules and the starch from the sweet potato varieties differedrnin their mean granule size, particle size distribution and amylose content. While Kulfo starchrnshowed highest amylose content (18.15%), starch from Awassa83 revealed the largest meanrnparticle size (20.9 Î¼m). Swelling power and solubility ranged from 14.5 g/g to 21.7 g/g andrn3.05% to 9.8%, respectively. X-ray diffractions pattern of the starch was C-type with maximumrncharacteristic peaks at 15o, 17o, and 23o 2Î¸. Gelatinization temperatures, namely, onsetrntemperature (To : 61.82-65.27 oC), peak temperature (Tp: 65.60-69.09 oC), endset temperature (Te:rn72.13-73.69rnoC ) and the enthalpy of gelatinization (5.45 mJ/mg to 6.85 mJ/mg) were obtained.rnVariations in pasting properties were observed among the sweet potato starches comprising peakrnviscosity (787 mPa.s to 873 mPa.s), hot paste viscosity (652 mPa.s to 723 mPa.s), breakdownrnviscosity (135 mPa.s to 158 mPa.s), cold paste viscosity (898 mPa.s to 997 mPa.s), setbackrnviscosity (111 mPa.s to 127 mPa.s), peak time (4 min to 4.53 min) and pasting temperaturern(71.85 oC to 74.3 oC). Awassa83 starch depicted relatively high Peak and breakdown viscositiesrnand low setback viscosity, and it may be suitable as a thickening and gelling agent. Inrnconclusion, the results indicate that the sweet potato starches may be alternative source for use inrnthe food, pharmaceutical and other industries.