Sweet potato is one of the largest sources of starch. Due to this fact, it can be utilized tornobtain value-added products. This research aims at producing glucose syrup from sweetrnpotato using acid hydrolysis and preservation using potassium sorbate. Starch wasrnisolated by using distilled water. The maximum yield of starch was found to be 31.59%.rnWork was therefore undertaken to obtain glucose syrup by hydrolyzing starch with arnsulfuric acid concentration of (0.5, 1, and 1.5%) at temperatures (130, 140 and 150 Â°C) andrntimes (25, 30 and 35 min). The total reducing sugar content of the hydrolysates producedrnwas determined using the dinitro salicylic acid method and the maximum reducing sugarrnwas found to be 241 g/L at 1 % sulfuric acid concentration, 140 Â°C and 30 minutes. Thernmoisture content, dry matter, ash content, density, viscosity and pH of the product wererndetermined and they were found to be 26%, 74% 0.26%, 1.37 g/mL, 5.63 and 4.9rnrespectively. Design-Expert software version 11 using Box-Behnken design was used forrnstatistical assessment to identify the important parameters for glucose syrup production.rnThe results of the statistical analysis showed that all the three main factors had arnsignificant positive effect on glucose syrup yield. Since glucose syrup is perishable andrndegradable which has a short shelf life during storage, potassium sorbate was used tornprolong its shelf-life. The effect of potassium sorbate with having concentrations of 0,rn0.025, 0.05, 0.075, and 0.1% were studied for 60 days to sustain the shelf life of glucosernsyrup by studying its effects on the physio chemical properties. Potassium sorbaternconcentration 0.05% which is within permitted level, was identified as a suitablernpreservative to retain the quality and extend the shelf-life glucose syrup at roomrntemperature.